4.9 from 333 votes
Fettuccine Carbonara
Fettuccine Carbonara combines al dente pasta with a creamy sauce made from eggs, Parmesan cheese, fresh cream, and crispy prosciutto cooked with garlic and white wine. The sauce coats the fettuccine, enriched by butter and parsley, delivering a rich yet balanced taste. This dish offers a smooth and slightly peppered texture that brings together the savoriness of prosciutto and the sharpness of Parmesan, making it a satisfying main course for pasta lovers.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings:
4
servings
Course:
Main Course
Cuisine:
Italian
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.
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