Fettuccine Carbonara
User Reviews
4.9
333 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Italian
Fettuccine Carbonara
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
- 500 grams dry fettuccine
- 200 grams thin sliced prosciutto
- 2 cloves garlic
- 4 large free range eggs
- 100 grams Parmesan Cheese
- 2 tablespoons parsley
- 2 tablespoons butter
- extra virgin olive oil
- white wine
- 180 grams fresh cream
- sea salt flakes
- pepper grinder
Instructions
- Fill a large pot with salted water and put on to boil.
- In a large fry pan over high heat saute the prosciutto and garlic in the butter and a splash of olive oil until the prosciutto is crispy and the garlic slightly golden.
- Add a splash of white wine and reduce.
- Season with a little cracked pepper then add the cream and reduce the heat to a simmer.
- By now the water should be boiling, drop the pasta in and cook until al dente.
- While the pasta cooks, crack the eggs into a large mixing bowl and add; approx. half the parmesan cheese, the chopped parsley and whisk together.
- Drain the pasta and immediately drop it into another large mixing bowl and add the cream and prosciutto sauce.
- Pour the egg mix onto the pasta and carefully but thoroughly toss with a pair of tongs, taste for seasoning, up to this stage no salt has been added as the prosciutto and parmesan usually pack enough flavour for the whole dish.
- Serve immediately with the remaining parmesan cheese to the side.
Notes
Genuine Reviews
User Reviews
Overall Rating
4.9
333 reviews
Excellent
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