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Thursday, 15 January 2015

Fettuccine Carbonara

Preparation: 10 min  
Cook: 25 min  
Extra time: 35 min  
Ready in: hour 10 min 


  • 1 tablespoon olive oil
  • 4 shallots, peeled and diced
  • 1 large onion, peeled and sliced
  • 500g bacon, cut into strips
  • 1 clove garlic, chopped
  • 1 (500g) packet fettuccine
  • 3 egg yolks
  • 1/2 cup (125ml) cream
  • 3/4 cup (90g) shredded Parmesan cheese
  • salt and pepper to taste    


  • Heat olive oil in a large heavy saucepan over medium heat. Fry shallots until softened. Stir in onion and bacon, and cook until bacon is evenly browned. Stir in garlic when bacon is about half done. Remove from heat.
  • Bring a large saucepan of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain pasta, then return it to the pan.
  • In a medium bowl, whisk together egg yolks, cream, and shredded Parmesan. Pour the bacon mixture over the pasta, then stir in the cream mixture. Season with salt and pepper.
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