Fettucine Carbonara

  • 1 Knob of butter or margarine
  • 200gm/7oz Bacon
  • 100gm/3.5oz Onion - finely chopped
  • 1 clove crushed Garlic
  • 50ml/2fl oz White Wine
  • 400ml/14fl oz Cream
  • 2 eggs
  • Salt, Ground Pepper
  • Grated Parmesan Cheese
  • 500gm/1Lbs Fettuccini or Tagliatelli

Heat butter in a saucepan over medium-high heat until it starts to bubble, add the bacon and stir occasionally until it starts to brown and turn a bit crispy. Add the onion and keep stirring until it starts to change color but not until it turns brown. If a lot of fat has come out of the bacon, then tip most of it out. Add the garlic and stir in. Add the wine and let it reduce by half, and then add the cream. When the cream starts to bubble turn down the heat to let it thicken and reduce. Add salt and pepper to taste and 2Tbs parmesan cheese. When the sauce lightly coats the back of a metal spoon it is ready to serve.

Toss the cooked pasta through the sauce, remove the pan from the heat and mix in the egg. The heat from the sauce and pasta will cook the egg . If you add the egg with the pan on the heat the egg will scramble, which you dont want. Serve with grated parmesan cheese or your favourite grated cheese. Accompany with a fresh green salad.

*NOTE: Always add some salt to cream pasta sauces. The bacon in the Carbonara will have some salt but all bacons are not salted the same. If a cream sauce is not salted it will taste too sweet and when you have eaten it, will be very heavy in your stomach. The salt aids the digestive processes to help break down the fat in the sauce.Think of other traditionally fatty foods such as roast pork crackling and chips or French fries. We traditionally salt these and the salt isn't just there to make them taste better in my opinion.

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