FETTUCCINE CARBONARA

COOKBOOK: Women’s Weekly - How to Cook Absolutely Everything

RATE: ❤️❤️❤️👌🏻👌🏻💲

Too easy to make! I think this is one of those basic recipes that all new cooks start with.

Don't forget, pasta tastes better after it has absorbed all its juices.

If you let it stand for 20mins, it will have more flavour than if you serve it directly from the cooktop…..and it will taste even better the day after!

RECIPE

SERVES 4

Olive oil

375g fettuccine pasta

4 bacon, rind removed, chopped

150g button mushrooms, sliced

2 shallots, sliced

4 tablespoons chives, chopped

3 egg yolks, beaten lightly

100ml milk

Salt and pepper

1 cup (250ml) fresh cream

1/2 cup parmesan cheese

Mix the milk in with the egg. set aside.

Heat a teaspoon of olive oil in a pot and fry the bacon until cooked through, add shallots and chives, cook for a further 2 minutes. Add mushrooms, add salt and pepper.

Add the egg mixture and stir for approx 2 min. Add the cream. Keep warm.

Cook pasta in large saucepan as per package instructions. Drain.

Serve pasta with sauce and sprinkle with parmesan cheese. Ready to serve.