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Fettuccine carbonara
Fettuccine carbonara
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Over 350 pasta shapes to enjoy - always perfect in any dish!
Ingredients:
  • 375g fresh fettuccine
  • 100g pancetta, coarsely chopped
  • 2 egg yolks
  • 40g parmesan
  • 125ml thickened cream
  • Shaved parmesan, extra, to serve
  • Mixed salad leaves, to serve
Instructions:
  • Boil the pasta in a generously salted large saucepan until perfectly cooked. Drain thoroughly.
  • Heat a medium frying pan over high heat. Cook pancetta, stirring occasionally, for 2-3 minutes until crisp. Remove from heat.
  • Combine eggs, egg yolks, parmesan, and cream in a medium bowl. Whisk until smooth. Season with salt and pepper to taste.
  • Add the pancetta to the hot pasta in the pan and pour over the egg mixture. Gently toss until just combined, ensuring not to overcook (the heat of the pasta will cook the eggs).
  • Evenly distribute the mixture into serving bowls. Garnish with shaved parmesan and serve promptly with mixed salad leaves, if preferred.

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