Fettuccine Carbonara: (Serves 4)


  • 400g fettuccine or pappardelle

  • 6 rashes of bacon or 300g smoked ham cut into thin strips

  • 3 green onions (scallions), sliced

  • 4 egg yokes

  • ½ cup cream

  • ½ cup finely grated parmesan cheese

  • Sea salt and cracked pepper

  • 2 tablespoons chopped flat-leaf parsley leaves


  • Cook the pasta in a large saucepan of salted boiling water until al dente.

  • Drain and keep hot

  • Heat a frying pan over medium heat. Cook bacon and green onions for 3-4 minutes or until bacon is crisp and golden.

  • Place the egg yokes, cream, parmesan, salt and pepper in a bowl and whisk well to combine.

  • Toss egg mixture through the hat pasta, coating it well, and then toss with the bacon mixture and parsley and serve immediately.

  • It is important to keep the pasta hot after draining it because the heat of the pasta actually cooks the egg mixture which gradually thicken and coat the pasta.

Source: Donna Hay: Page 134