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.
Serves 2 to 3
Fettucini for 2 to 3 (fresh is best, but packet is ok)
Cook the Fettucini as per the packet instructions.
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
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.
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.
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.