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Fettuccine carbonara

  • 0:10 Prep
  • 0:10 Cook
  • 4 Servings


  • 375g fresh fettuccine
  • 100g pancetta, coarsely chopped
  • 2 eggs, lightly whisked
  • 2 egg yolks
  • 1/2 cup (40g) finely grated parmesan
  • 1/2 cup (125ml) thickened cream
  • Shaved parmesan, extra, to serve
  • Mixed salad leaves, to serve


  • 1
    Cook the pasta in a large saucepan of salted boiling water until al dente. Drain well.
  • 2
    Meanwhile, heat a medium frying pan over high heat. Add the pancetta and cook, stirring occasionally, for 2-3 minutes or until just crisp. Remove from heat.
  • 3
    Whisk the eggs, egg yolks, parmesan and cream in a medium bowl until well combined. Season with salt and pepper.
  • 4
    Return the hot pasta to the pan. Add the pancetta and pour over the egg mixture. Gently toss until just combined (the heat of the pasta should cook the eggs; do not overcook).
  • 5
    Divide evenly among serving bowls. Top with shaved parmesan and serve immediately with mixed salad leaves, if desired.

Source: taste.com.au


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