Bacon Fettuccine Carbonara
Ingredients
Fettucine – ideally fresh, but dried is fine too
1 tablespoon olive oil
2 cloves of fresh garlic crushed and chopped finely
8 Henderson’s Mid Eye or Middle Bacon rashers with the rind removed and chopped roughly
4 eggs
250mls cream OR use a round of creamy cheese like a brie or soft blue for a unique taste
1/2 cup grated parmesan
2-3 sprigs of Italian parsley, chopped finely
Instructions
Delicious, quick and simple to make and perfect with a fresh salad. Our all natural bacon brings a smoky burst to the creamy deliciousness to give that classic cabonara taste.
Step 1
Boil water and add a couple of pinches of salt. Once boiling add pasta until tender with some bounce left in the strands when you bite test them - ‘el dente’.
While pasta boils, heat your oil in a pan at medium heat. Add chopped bacon and stir until browned, then add garlic and stir until just golden brown. Turn the pan off.
Step 2
Whisk eggs, cream and half your parmesan. If you used the soft cheese option, chop finely and add after whisking.
Step 3
Drain pasta thoroughly, add egg mixture and bacon mixture then toss quickly while hot – the egg will thicken with the heat. Serve immediately.
Step 4
Sprinkle Italian parsley and parmesan over cabonara in bowls, and have fresh cracked pepper available.