Fettuccini Carbonara

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

2

Shallots , minced

1 clove

Garlic , minced

2

Eggs , separated

just the yolks

6 slices

Bacon , cooked, chopped

120 mL

Heavy Cream

25 g

Grated Parmesan Cheese

plus extra for topping

225 g

Fettuccine

15 mL

Olive Oil

to taste

Salt

to taste

Ground Black Pepper

to taste

Chopped Fresh Parsley

Cooking Instructions

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Step 1

Put a generously salted pot of water on to boil for the pasta.

Step 2

In a pan over medium-low heat, add the Bacon (6 slices) and cook until done but flexible. Sauté Shallots (2) and Garlic (1 clove) until soft.

Step 3

Turn off heat. Add Heavy Cream (120 mL) , Grated Parmesan Cheese (25 g) , and Egg Yolks (2) to the shallots and bacon. Mix well.

Step 4

Boil Fettuccine (225 g) until al dente. If you're using frozen fresh, pasta about 6 minutes. If it's fresh, 4 minutes. If using dry pasta, follow package instructions.

Step 5

Lift pasta out of pot and place into cream mixture. If a little of the pasta water gets into the sauce, that's ok, since the starch in the water with help thicken it up. Gently toss to combine. Add Salt (to taste) and Ground Black Pepper (to taste) .

Step 6

Drizzle with Olive Oil (15 mL) . Top with Fresh Parsley (to taste) and grated parmesan cheese.