Fettuccine Carbonara
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This is such a quick and delicious meal.
If I'm eating it I leave out the mushrooms but my family loves the added mushrooms.
Prep + cook time 20 minutes
Serves 4
Ingredients
500 g Fettuccine ( I use the fresh one or make it myself), but dried is still good
6 slices of rindless bacon rashers sliced thinly
100g thinly sliced button mushrooms
300mls cream
4 eggs lightly beaten
1 cup grated parmesan cheese
Method
1. In a large saucepan of boiling water cook Fettuccine until tender ( around 10 min) drain. Return pasta to pot and cover.
2. In a large frypan cook bacon,stirring until crisp. Add the mushrooms, cook stirring until tender. Add cream, stir until heated through.
3. In a bowl add eggs and parmesan cheese mix through.
4. Working quickly combine the hot Fettuccine, bacon mixture and egg and parmesan mixture. Serve topped with parsley.
Note
The heat from the pasta will cook the egg
If I'm eating it I leave out the mushrooms but my family loves the added mushrooms.
Prep + cook time 20 minutes
Serves 4
Ingredients
500 g Fettuccine ( I use the fresh one or make it myself), but dried is still good
6 slices of rindless bacon rashers sliced thinly
100g thinly sliced button mushrooms
300mls cream
4 eggs lightly beaten
1 cup grated parmesan cheese
Method
1. In a large saucepan of boiling water cook Fettuccine until tender ( around 10 min) drain. Return pasta to pot and cover.
2. In a large frypan cook bacon,stirring until crisp. Add the mushrooms, cook stirring until tender. Add cream, stir until heated through.
3. In a bowl add eggs and parmesan cheese mix through.
4. Working quickly combine the hot Fettuccine, bacon mixture and egg and parmesan mixture. Serve topped with parsley.
Note
The heat from the pasta will cook the egg
