Fettuccine Carbonara
User Reviews
4.9
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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
Description
Fettuccine Carbonara uses dry fettuccine cooked until tender and tossed in a sauce made from whisked eggs, Parmesan cheese, and parsley. The prosciutto and garlic are sautéed in butter and olive oil until crisp, then flavoured with white wine and fresh cream to form a silky sauce. Mixing the hot pasta immediately with the egg and cream mixture creates a creamy consistency without scrambling the eggs. The seasoning is kept simple with pepper, relying on the prosciutto and Parmesan for saltiness.
The dish balances creamy richness from the eggs and cream with the depth of cured prosciutto and garlic aromas. It is served hot with additional Parmesan for more flavor. The parsley adds freshness to each bite.
This recipe suits a meal where a luscious, slow-tossed pasta sauce is desired, providing a harmonious blend of textures and flavors from simple ingredients.
Ingredients
- 500 grams Fettuccine pasta dry
- 200 grams prosciutto thin sliced
- 2 cloves garlic
- 4 egg large, free range
- 100 grams Parmesan Cheese
- 2 tablespoons parsley
- 2 tablespoons butter
- extra virgin olive oil
- white wine
- 180 grams fresh cream
- sea salt flakes
- black pepper in 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
User Reviews
Overall Rating
4.9
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