Fettuccine carbonara

Ingredients

• 375g fresh fettuccine
• 100g pancetta, coarsely chopped
• 2 eggs, lightly whisked
• 2 egg yolks
• 1/2 cup (40g) finely grated parmesan
• 1/2 cup (125ml) thickened cream
• Shaved parmesan, extra, to serve
• Mixed salad leaves, to serve

Method

1. Step 1
   Cook the pasta in a large saucepan of salted boiling water until al dente. Drain well.
2. Step 2
   Meanwhile, heat a medium frying pan over high heat. Add the pancetta and cook, stirring occasionally, for 2-3 minutes or until just crisp. Remove from heat.
3. Step 3
   Whisk the eggs, egg yolks, parmesan and cream in a medium bowl until well combined. Season with salt and pepper.
4. Step 4
   Return the hot pasta to the pan. Add the pancetta and pour over the egg mixture. Gently toss until just combined (the heat of the pasta should cook the eggs; do not overcook).
5. Step 5
   Divide evenly among serving bowls. Top with shaved parmesan and serve immediately with mixed salad leaves, if desired.
   
   source: .taste