Classic Carbonara – an Italian feast

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Published on Sunday, 01 July 2012 09:20

Last Updated on 28 June 2012

Monica Costa

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A classic Italian dish of smoked bacon served with pasta and a creamy parmesan sauce.

Prep Time 10 mins

Cook Time 10 mins

Serves 2

Ingredients

Fettuccine pasta

200g (3oz) diced Case & Sons smoked bacon

small onion, finely sliced

Olive oil

250ml (8fl oz) double cream

120g (4oz) Parmesan cheese, grated

2 egg yolks

Freshly ground black pepper

Cooking Directions

In a frying pan add a little olive oil and fry the Case & Sons bacon until golden, add the sliced onion and cook until soft. Add the double cream and cook for 2 mins, mix in 100g of the Parmesan.

Bring a pot of water to the boil and quickly drop the pasta into it to boil only for a few minutes (Italian pasta is always best when ‘al dente’). Drain and add into the Carbonara sauce, take off the heat and add the egg yolks, stirring vigorously.

Serve straight away with garlic bread and a good twist of freshly ground black pepper.