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Fetuccini Carbonara

Here’s a really quick and simple recipe for those evenings when you get home from work and want something really nice, really quickly. The other great thing about this recipe is that you can freeze the leftovers for another night.

Fetuccini Carbonara

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Angus Hughson

Chardonnay, Shiraz and Pinot Noir are the best wines to pair with Fetuccini Carbonara.

 
 

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Posted by Philippa Wightman • 5y ago • Report
I'd ditch the thickened cream (it has gelatine in it which will 'melt' on heating anyway) and substitute pure whipping cream (no additives).
If you beat the egg & cream together and mix it into the hot, drained pasta, then toss through the onion/proscuito and parmesan you'll get a creamier result which coats the pasta and all ingredients are incorporated into the dish rather than a sauce on top of pasta.
My son loves his carbonara, even puts in some pan fried chicken as well which is really quite nice.