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Fettucine Carbonara

Catherine Messig

For Dinner ( Pasta, Italian )


Published on

Serves 4


400 grams fettucine
6 rashers bacon (or alternatively, 300 grams smoked ham, cut into thin strips)
3 green onions, sliced
4 egg yolks
1/2 cup cream
1/2 cup parmesan
sea salt and cracked pepper
2 tablespoons flat leaf parsley


1. Cut the bacon into thin strips.
2. Cook the pasta until al dente. Keep warm.
3. While the pasta is cooking, heat a fry pan over medium heat. Cook the bacon and green onions for 3-4 minutes until bacon is crisp and golden.
4. Place egg yolks, cream, parmean, salt and pepper in a bowl and whisk well to combine ingredients.
5. Toss the egg mixture through the hot pasta, coating well, then toss with bacon mixture and parsley and serve immediately.


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