Heat some oil in a pan and cook the onions and bacon pieces until soft. Do not brown them at all.
Add the mushrooms and cream to the pan, and cook over a low heat for 10 minutes.
Boil water for the pasta, add 2 tbs of olive oil to it. Add the pasta and cook according to the directions until al dente. Drain into a colander, and keep just warm by placing back in the drained saucepan; add butter to the pasta and mix through until melted, then cover with a lid.
Pour the beaten egg into a jug with the parmesan cheese. Beat again until the cheese and egg are thoroughly mixed. Then pur into the pasta and mix through gently until all the cheese is melted.
Add the cream, onion, mushroom and bacon mixture to the saucepan, and mix through. Heat gently before serving.
Serves four.
375g fresh fetuccini
250g premium bacon pieces
100g grated parmesan
1 onion sliced very finely
200g small button mushrooms
300ml cream
1 egg beaten
1 tbs butter
INGREDIENTS:
Fetuccini Carbonara
MAKE SURE THE MUSHROOMS ARE THE SMALLEST WHITEST ONES YOU CAN FIND, AS YOU DON'T WANT THEM TO COLOUR THE DISH AT ALL.
BEAUTIFUL WHEN COOKED AND EATEN FRESH, BUT DOES NOT TRAVEL WELL AS A LEFTOVER DISH, AND CAN DEFINITELY NOT BE FROZEN.
“BEAUTIFUL WHEN COOKED FRESH AND EATEN STRAIGHT AWAY”
It's easy - but you need to stick to the recipe.