Easy restaurant quality carbonara. I am asked to make this again and again from both friends and family!
Ingredients
- dry fettuccini noodles: 1 pound
- slices bacon: 8 piece
- eggs: 4 piece
- Parmesan cheese: 0.5 cup (grated)
- ¼ cups heavy cream: 1 piece
- pinch ground black pepper: 1 piece (to taste)
Metric Conversion
Stages of cooking
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Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
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Fry bacon in skillet over medium heat until crispy, remove and drain on paper towel. Chop with knife into bits.
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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.
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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.
