Fettucine carbonara with extra parmesan cheese
Prep:
10 mins
Cook:
20 mins
A quick and easy meal that also tastes great
1 tablespoon olive oil
2 cloves garlic
8 thin slices prosciutto
2 eggs
60g parmesan, finely grated
freshly ground black pepper
2 tablespoons chopped parsley
370g fettuccine (I like to get egg-based pasta)
extra grated parmesan
Heat oil in a large good quality frying pan and add the prosciutto. Allow 2-3 minutes cooking time each side until golden and crisp.
Remove the prosciutto and drain on paper towel.
Add garlic and cook for 2-3 minutes until just starting to colour, remove pan from heat.
Break the eggs into a large bowl and gently whisk.
Stir in the parmesan, pepper and parsley.
Cut the prosciutto into small strips and return to the frying pan (off the heat). Bring a large pot of water to the boil, toss in fettuccine and cook as per packet instructions.
When pasta is almost cooked, reheat the prosciutto mixture.
When pasta is al dente, drain well and transfer to the large serving bowl.
Quickly toss the pasta in the egg mixture taking care to cover each strand, the heat of the pasta causes the egg to cook and also melts the cheese leaving you with a lovely creamy sauce.
Then add in the prosciutto mixture and stir well.
Serve hot with grated parmesan.
Serves
4
Preparation Time
10 minutes
Cooking Time
20 minutes
Main ingredients
Dairy, Pasta & Noodles, Pork
Recipe Type
Easy, Entertaining, Family Dinners, Pasta/Noodles, Quick Meals
Special Info
Nut free
Level of Difficulty
Easy
