About this recipe:Here, I've tried to keep the recipe as classic as possible, whilst still putting a tiny twist on it. For example I used bacon instead of the traditional pancetta and fettuccine instead of spaghetti. So for a traditional(ish) carbonara recipe give this one a go! Play around with it and see what you come up with. Enjoy!
4 unbroken egg yolks, one per serving to add on top
sea salt, to taste
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Method Prep:15min › Cook:20min › Ready in:35min
In a bowl, add your 2 whole eggs, 1 egg yolk, finely grated Parmesan, and generous helpings of black pepper and mix well with a fork. Place to one side, away from direct heat.
Bring a saucepan of salted water to the boil over a high heat and add the fettuccine. Cook according to the instructions on the packet, or until al dente.
Meanwhile, in a large pan heat up your oil and fry up the chopped bacon. When almost cooked, add your garlic and cook until the bacon is nice and crispy, leaving a nice salty/garlicy/oily texture in the pan. If there is too much oil, then simply grab a sheet of kitchen paper and soak a little up. Turn off the heat.
By this point your fettuccine will be cooked so drain and pop in the pan with your bacon, toss well coating all the fettuccine. Grab your egg mixture and pour onto your fettuccine (making sure the heat is off); continue to toss, making sure all of the ingredients are being mixed so all the flavours are being soaked up. The heat from both the fettuccine and the pan will cook the eggs. If the heat is too high the eggs will scramble. Continue this for a minute or so until the fettuccine becomes a nice glossy and creamy texture, do not over cook.
Serve immediately with sprinkled parsley, extra Parmesan and an egg yolk carefully placed on top of the pasta. The egg yolk will lightly cook from the leftover heat of the fettuccine and when burst with a fork, will run down beautifully. Season with salt and enjoy!