Fettuccine Carbonara

 Fettuccine Carbonara
Born in Rome, Carbonara is a classic Italian dish and a world favourite. There are a number of recipes you will find, some use cream, some use onions, but it doesn't need either. It's all about timing with a carbonara, you completely want to avoid scrambling your eggs, keeping the sauce silky smooth.
Icon_cookingtime_grey Created with Sketch. 25 mins
Icon_apron_grey Created with Sketch. Medium
Icon_cloche_grey Created with Sketch. Serves 2
 Fettuccine Carbonara


1 tbsp Olive oil

30g Unsalted butter

2 Eggs

2 Garlic cloves, peeled

70g Parmesan

5 Smoked bacon (sliced into strips) or 50g pancetta

250g Fettuccine (or spaghetti)

Black pepper to season

How to make

  1. Boil a deep pot of water, fill fairly high and add a generous pinch of salt.

  2. Add 1 tablespoon of olive oil and 10g butter to a frying pan, on full-heat. Once gently bubbling, turn heat to medium and add the whole peeled garlic cloves.

  3. Immediately add chopped bacon or pancetta to the pan and fry until the meat begins to brown. Carefully remove the garlic and discard. If meat is browning too much, take it off the heat.

  4. Add the pasta and push into the water, stirring regularly. Cook 1 minute under recommended time (al dente).

  5. Whist pasta bubbles away, crack in one egg and one yolk in a bowl. Add 50g of parmesan and a generous grind of black pepper. Beat together with a folk.

  6. Once the pasta is ready (it should still have a bite when you taste it), drain, reserving two ladles of the pasta water in a small bowl. Add drained pasta to your frying pan and mix together on the heat.

  7. Now comes the trickiest part. Remove frying pan from the heat and let cool for 20 seconds, pour in the egg mixture and half the remaining pasta water. Immediately mix together with tongs, making sure the egg mix stays creamy, rather than scrambled! Add more pasta water if the sauce is too thick.

  8. Using your tongs, pick up the pasta and place in the middle of the plate (from a height), pouring the sauce and meat on top. Finish with a grind of black pepper and sprinkle of parmesan.

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