ITALIAN CARBONARA SAUCE
YOU WILL NEED:
- 4 rashers bacon or pancetta ( Italian cured bacon )
- ½ cup cream pinch of paprika
- 1 egg - yolk, extra
- 60g ( 2oz ) grated parmesan cheese
- 30g ( 10z ) softened butter
- pepper
- 250g pkt fettuccine or tagliatelle noodles
ITALIAN CARBONARA SAUCE RECIPE:
Remove the rind from the bacon, and cut the bacon into thin strips. Place bacon in a frying pan over low heat, cook gently until bacon is crisp. Drain off bacon fat from the pan, leaving approximately 2 tablespoons of bacon fat.
Add cream and paprika, and stir until combined. Place egg, egg yolk, and 30g ( 10z ) grated parmesan cheese into a bowl, and beat until combined. Place fettuccine into a pan of boiling salted water, and boil uncovered for 10 to 12 minutes or until just cooked. Drain, return to pan with butter, and toss over low heat until combined.
Add bacon-cream mixture, and toss until combined. Add egg mixture, and toss until combined. Season with pepper. Sprinkle with remaining grated parmesan cheese.
Serves 4 to 6
Also Read: