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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.

Ingredients

Method

  • 1.

    Cook the Fettucini as per the packet instructions.

  • 2.

    Slice the Prosciutto up in to strips about 1 cm thick, saute them in a frying pan or pot with some butter or olive oil for a couple of minutes. Add in the chopped shallots, and crushed garlic, cook for a couple of minutes more

  • 3.

    Remove your pan from the heat, combine the cream and egg yolk, and then add that to the pan all over the bacon, shallot and garlic mix.

  • 4.

    Return to the pan to the heat, add salt and pepper to taste, stir in a handful of grated Parmesan Cheese to thicken the sauce a little.

  • 5.

    By now your Fettucini should be about ready, once it is drain off the water and serve on a plate or bowl. Pour the Carbonara sauce over the top, add on a little more Parmesan Cheese to finish it off.

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Andrew Graham

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

 
 

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Posted by Philippa WightmanReport
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.
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