Fettuccini Carbonara
Ingredients
1 Tbsp canola oil
200g bacon, chopped
1 small white onion, peeled and finely diced
2 garlic cloves, crushed
200ml white wine
200ml Tatua Culinary & Whipping Cream
400g fresh fettuccini
¼ tsp salt
2 egg yolks
Fresh Italian parsley, roughed chopped
Method
- Simmer 2 litres of water in a large pot.
- Heat oil in a large frying pan until it just starts to smoke then add bacon. Fry until bacon browns then add onion and garlic.
- Turn heat down to low and cook for 3 minutes, stirring occasionally. Add wine and simmer a further 3 minutes then add Tatua Culinary & Whipping Cream and salt.
- Leave to simmer for an additional 5 mintues.
- In the meantime, add the fettuccini to the large pot of water and simmer gently for 5 minutes.
- Drain pasta then add to the cream sauce.
- Without returning to the heat, stir through the egg yolks.
- Add parsley leaves and distribute between 4 bowls. Serve immediately.
