FETTUCCINE CARBONARA


COOKBOOK: Women’s Weekly Italian Favourites - 30 Simple Recipes


It doesn’t get any easier than this! And what a bonus when it tastes like if you’ve been in the kitchen for hours! Definitely a must-try recipe. You only need 20mins to have this dish served out to the family.

You can substitute the bacon with prosciutto or pancetta. Enjoy



RECIPE

Serves 4

8 rashes of bacon, chopped

400g fettuccine

Olive oil

4 egg yolks, lightly beaten

1 cup fresh cream

1/2 cup finely grated parmesan cheese

2 tablespoons chopped parsley

2 tablespoons chopped chives

2 tablespoons chopped shallots

Salt & pepper


Add the bacon in a hot non-stick frying pan and fry until bacon is crispy. If your pan is not non-stick, add a little olive oil. Approx 5-6mins before it turns crispy. Add parsley, chives and shallots, a little salt (bacon can give out a salty flavour) and pepper. Combine well.


Meanwhile, boil water to cook the fettuccine. Add a pinch of salt and a teaspoon of oil in the water. Cook according to package. Drain.

Add pasta to a dish, add the egg yolk and combine well. Add the parmesan, fresh cream and combine well. Add the bacon mixture, mix and its ready to serve.







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