Fettuccine Carbonara

Fettuccine Carbonara

Ingredients

Serves: 4

• 8 rashers bacon
• 450g fettuccine
• 4 eggs
• ½ cup (60g) grated fresh Parmesan cheese
• 1¼ cups (300ml) cream
• 1 onion chopped
• mushrooms (fresh) cup or more if you love mushrooms like I do
• garlic fresh to taste
• parsley (sprinkle)
• Black pepper

1.Trim bacon and cut into chunks. Fry bacon onion garlic and mushrooms in frypan over medium heat until cooked but not crispy, remove and drain on a paper towel.

2.Boil a large pot of water add a splash of olive oil and a pinch of salt and cook the fettuccine for 9-10 minutes, or till al dente. Drain and return to pot to keep warm.

3.Beat the eggs, cheese and cream in a bowl, then add the bacon onion and mushrooms and parsley. Pour over the pasta in the pot and toss gently with tongs.

4.Return the pan to a very low heat and cook for 1 - 2 minutes, or until slightly thickened - don't overheat or the eggs will scramble. Season well with black pepper and serve.