Ingredients
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375g fresh fettuccine
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100g pancetta, coarsely chopped
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2 eggs, lightly whisked
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2 egg yolks
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1/2 cup (40g) finely grated parmesan
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1/2 cup (125ml) thickened cream
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Shaved parmesan, extra, to serve
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Mixed salad leaves, to serve
Method
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1Cook the pasta in a large saucepan of salted boiling water until al dente. Drain well.
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2Meanwhile, 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.
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3Whisk the eggs, egg yolks, parmesan and cream in a medium bowl until well combined. Season with salt and pepper.
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4Return 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).
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5Divide 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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