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FETTUCCINE CARBONARA

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FETTUCCINE CARBONARA

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Ingredients

Adjust Servings:
500 grams dry fettuccine
200 grams thin sliced prosciutto chopped into thin strips across the grain
2 cloves garlic
4 large free range eggs
100 grams parmesan cheese freshly grated
2 tablespoons Parsley
2 tablespoons Butter
extra virgin olive oil
White Wine
3/4 cup Fresh Cream
sea salt flakes
pepper grinder
  • Serves 4
  • Medium

Ingredients

Directions

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I was on the phone to my friend Trevor the other day back in Canada, and as well as the usual catching up on each others distant lives, we talked food for a bit. During this conversation Trevor asked me about pasta Carbonarra recipes and how to make fettucinne Carbonara, as he had attempted it the night before and ended up with as is often the case, fettuccine a’la scrambled eggs. I explained to him the trick was to toss the warmed pasta through the egg mix away from the stove and by doing so the heat of the pasta will warm the egg sauce enough to cook it but not actually scramble it. I was thankful for that conversation because it is a classic dish I hadn’t made in ages and since that phone call I have rediscovered it and already eaten it twice in the last week, thanks Trev.

The traditional recipe does not use cream but I like the extra richness it gives the sauce and it also acts as a bit of an insurance plan to ensure your eggs don’t scramble.

  1. Fill a large pot with salted water and put on to boil.
  2. In a large fry pan over high heat saute the prosciutto and garlic in the butter and a splash of olive oil until the prosciutto is crispy and the garlic slightly golden.
  3. Add a splash of white wine and reduce.
  4. Season with a little cracked pepper then add the cream and reduce the heat to a simmer.
  5. By now the water should be boiling, drop the pasta in and cook until al dente.
  6. While the pasta cooks, crack the eggs into a large mixing bowl and add; approx half the parmesan cheese, the chopped parsley and whisk together.
  7. Drain the pasta and immediately drop it into another large mixing bowl and add the cream and prosciutto sauce.
  8. Pour the egg mix onto the pasta and carefully but thoroughly toss with a pair of tongs, taste for seasoning, up to this stage no salt has been added as the prosciutto and parmesan usually pack enough flavour for the whole dish.
  9. Serve immediately with the remaining parmesan cheese to the side.

Paul Hegeman

Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age.

Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels.

He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

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FETTUCCINE WITH PRAWNS AND BABY FENNEL IN PERNOD CREAM SAUCE
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