Fettuccine Carbonara – Chef’s Pencil

The traditional recipe does not use cream but I like the extra richness it gives the sauce and it also acts as a bit of an insurance plan to ensure your eggs don’t scramble.

1. Fill a large pot with salted water and put on to boil.
2. In a large fry pan over high heat saute the prosciutto and garlic in the butter and a splash of olive oil until the prosciutto is crispy and the garlic slightly golden.
3. Add a splash of white wine and reduce.
4. Season with a little cracked pepper then add the cream and reduce the heat to a simmer.
5. By now the water should be boiling, drop the pasta in and cook until al dente.
6. While the pasta cooks, crack the eggs into a large mixing bowl and add; approx. half the parmesan cheese, the chopped parsley and whisk together.
7. Drain the pasta and immediately drop it into another large mixing bowl and add the cream and prosciutto sauce.
8. Pour the egg mix onto the pasta and carefully but thoroughly toss with a pair of tongs, taste for seasoning, up to this stage no salt has been added as the prosciutto and parmesan usually pack enough flavor for the whole dish.
9. Serve immediately with the remaining parmesan cheese to the side.