Quick and easy Fettuccine Carbonara
Made super creamy and packed with extra flavour using Perfect Italiano Parmesan, this creamy fettuccine carbonara is ready in just 15 minutes!
The recipe can be found in this article
The perfect guide to different types of pasta and their uses
- 375 g dried fettuccine
- 1 tbsp. olive oil
- 2 cloves garlic(crushed)
- 200 g bacon(thinly sliced)
- 2 egg
- 185 ml cooking cream (light thickened cream)
- 1 g Perfect Italiano™( Extra Sharp Parmesan Grated
- Pepper(finely chopped)
- to taste cup fresh flat-leaf parsley
Cook pasta in large saucepan of boiling water, until just tender following the packet instructions. Drain and return to pan over low heat
Meanwhile, heat oil in a medium frying pan over medium-high heat. Cook garlic and bacon, stirring, for 3-4 minutes or until crisp. Set aside.
Whisk eggs, cream and 3/4 cup (30 g) of the parmesan in a large jug. Season with pepper. Add egg mixture and half the parsley and half the bacon mixture to pasta. Toss gently to combine and warm through (do not over heat).
Serve pasta topped with remaining parsley, bacon and parmesan.