Fettucine Carbonara

Delicious and rich, this pasta dish makes the ultimate occasional indulgence.  I say this as it is definitely something that you wouldn't have too often for two reasons.

The first being that the flavours are so decadent and mourish that it is hard to stop at one bowl full even if you have eaten enough.

The second is that it isn't the best dish to cook if you are on a diet.  I do try and lighten up a lot of the recipes that I cook but some you just have to keep it basic and stick to the original recipes.  (However saying this I have made this one gluten free by swapping out the pasta).

My kids adore this dish - it is definitely a comfort meal and it's one that I go to as it is very quick and easy to prepare, cook and serve.

Fettucine Carbonara

Serves: 4

400 grams gluten free fettucine, or pasta of your choice

1 tablespoons olive oil

250 grams pancetta or bacon, cut into strips

1 large brown onion, finely chopped

3 garlic cloves, crushed

300 ml pure cream

3 eggs

1 cup finely grated parmesan, plus extra to serve

1/3 cup chopped continental parsley

Boil a large saucepan full of water and cook pasta following packet directions until al dente. Drain well.

Meanwhile, heat the oil in a large frying pan over medium heat. 

Add pancetta and onion. Cook for 8 minutes or until pancetta is golden. 

Add the garlic and cook for a further 2 minutes.

Whisk cream and eggs in a bowl. Stir in parmesan and season with salt and pepper. 

Add pancetta mixture and cream mixture to hot pasta and toss to combine. 

Stir through parsley and serve immediately sprinkled with extra parmesan.

(Click here for a printable version of this recipe)