Fettuccini Boscaiola (Carbonara)

Fettuccine Carbonara (boscaiola style – no egg)
- Packet of Fettuccine (375gms)
- 4 to 6 rashers of rindless bacon sliced
- 1 large brown onion finely chopped
- 2 to 3 cloves of garlic finely chopped
- 1 cup of cream
- 1 cup of parmesan cheese grated finely
- 2 tablespoons of chopped parsley
- Olive oil ( 2 tablespoons)
- Cracked black pepper
Cook Fettuccine according to instructions. Whilst pasta is cooking, heat oil in a separate heavy-based saucepan or deep frypan and gently cook chopped bacon, onion and garlic – being careful not to brown or burn these ingredients.
Once the onion has turned transparent (after 3 mins or so), add the cream and stir until it bubbles a little, then turn down so it gently simmers. Add half of the chopped parsley and cracked pepper and stir until combined. Add the parmesan cheese – leaving enough to sprinkle over the bowls at the end.
Now add the cooked fettuccine to the pasta sauce and stir through.
Once stirred through, serve immediately and sprinkle the remainder of the parmesan and the parsley over the top along with more cracked black pepper. YUM!
Pour the contents of the bowl into the tin that you have prepared with the shortcrust pastry and place into the preheated oven for 25 to 30 minutes. Yum yum!


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