Ingredients
375g fresh fettucine
(egg pasta ribbons)
500g bacon shortcuts
sliced thinly
2 cloves garlic
crushed
6 shallots
sliced
1 cup cream
4 egg yolks
lightly beaten
1 cup parmesan cheese
grated
to taste Freshly ground black pepper
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Equipment
- 1 Large pan
- 1 Pot
- 1 Bowl
Instructions
- Cook fettucine as per package instructions.
- Fry bacon strips for 3 mins and add garlic and shallots.
- In a bowl, combine cream, egg yolks and parmesan cheese. Drop the heat for the bacon pan to low and add the egg mixture to the pan.
- Lift cooked pasta from the water and drop straight into the pan without draining. Keep stirring as you do this. If the sauce is looking too thick add pasta water a little at a time to thin.
- Grind lots of black pepper onto the pasta and serve with extra parmesan cheese.
Notes
Tip
This is a very fast meal and packed full of flavour.
Tip
The fresher the pasta the faster the meal.
Variation
Add freshly blanched asparagus or button mushrooms if you have them.
Variation
You can also add a half cup of dry white wine after the bacon is cooked to add depth of flavour.
