Fettucine Carbonara

Serves: 2
Time: 30 mins


  • 115 g dry fettuccini noodles
  • 2 slices bacon
  • 1 eggs
  • 10 g grated Parmesan cheese
  • 75 ml heavy cream
  • Ground black pepper to taste (optional)

1) Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente, then drain.

2) Fry bacon in skillet over medium heat until crispy. Remove and drain on paper towel, then chop up with a knife into bits.

3) Beat the eggs, cheese and cream in a bowl, then add the bacon. Pour over the pasta in the pan and toss gently using tongs.

4) Return the pan to a very low heat and cook for 1 to 2 minutes, or until slightly thickened. Don't overheat or the eggs will scramble. Season well with black pepper and serve.