Bacon Fettuccine Carbonara
Fettucine – ideally fresh, but dried is fine too
1 tablespoon olive oil
2 cloves of fresh garlic crushed and chopped finely
8 Henderson’s Mid Eye or Middle Bacon rashers with the rind removed and chopped roughly
250mls cream OR use a round of creamy cheese like a brie or soft blue for a unique taste
1/2 cup grated parmesan
2-3 sprigs of Italian parsley, chopped finely
Delicious, quick and simple to make and perfect with a fresh salad. Our all natural bacon brings a smoky burst to the creamy deliciousness to give that classic cabonara taste.
Boil water and add a couple of pinches of salt. Once boiling add pasta until tender with some bounce left in the strands when you bite test them - ‘el dente’.
While pasta boils, heat your oil in a pan at medium heat. Add chopped bacon and stir until browned, then add garlic and stir until just golden brown. Turn the pan off.
Whisk eggs, cream and half your parmesan. If you used the soft cheese option, chop finely and add after whisking.
Drain pasta thoroughly, add egg mixture and bacon mixture then toss quickly while hot – the egg will thicken with the heat. Serve immediately.
Sprinkle Italian parsley and parmesan over cabonara in bowls, and have fresh cracked pepper available.