Fettuccine carbonara

Fettuccine carbonara

By
From
Great Pub Food
Serves
4
Photographer
Lisa Cohen

Ingredients

Quantity Ingredient
500g dried fettuccine
1 tablespoon olive oil
150g slices prosciutto
125ml pouring cream
60g shaved parmesan, to serve
4 large eggs, lightly beaten
sea salt and freshly ground black pepper

Method

  1. Cook the pasta in a large saucepan of boiling salted water for 8–10 minutes, or until al dente.
  2. Meanwhile, heat the oil in a large frying pan. Cook the prosciutto, until crisp. Remove from the heat.
  3. Drain the pasta, reserving approximately 2 tablespoons of the cooking liquid.
  4. Return the frying pan with the prosciutto to the heat. Pour in the cream and bring to a gentle simmer. Add the parmesan and stir to combine. Add the pasta and reserved liquid and toss to coat. Add the eggs, and toss to combine and just cooked. Be careful not to overcook or they will scramble. Remove from the heat and season with salt.
  5. Serve immediately, topped with extra shaved parmesan and pepper.
Tags:
Great
Pub
Food
Rachael
Lane
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