Fettuccini Carbonara

Fettuccini Carbonara

 

 

Prep time: 15 Min - Cook time: 15 Min - Total time: 30 Min

 

 

Ingredients

 

• 1 pound fresh fettuccini
• 4 oz cherry tomatoes (half a carton) sliced in half
• 4 shallots, diced fine
• 3 cloves garlic, grated
• 4 pieces of thinly sliced prosciutto
• 1/2 cup parmesan cheese, shredded
• 3 eggs, beaten
• 1/2 cup heavy cream
• Salt and pepper to taste
• Fresh herbs such as basil and oregano
• 3 tbsp olive oil

 

Instructions

 

1. Heat 2 tbsp of olive oil in a non-stick sauté pan, over medium heat, then sauté the shallots until softened. Stir in the garlic, the cherry tomatoes, cook for 4-5 minutes then remove from the heat.
2. Place the prosciutto under a broiler for 3-5 minutes until crispy, then pat the grease off with a paper towel and crumble with your hands.
3. Bring a large part of water, salted with 1 tbsp of salt to boil. Cook the pasta per directions, 1) 4-5 minutes for fresh, 10 minutes if dry packaged.
4. In a medium sized mixing bowl, whisk the cream, and eggs together, season with salt and pepper. Pour this mixture in the cooled pan with the shallots - pan should not be hot.
5. When the pasta is done, drain, reserving 1/4 cup of the pasta water to which you will add to the pan with the egg mixture. You don't want to add the pasta all at once, as it will scramble the egg mixture.
6. Add the pasta to the pan and immediately stir by lifting and swirling the pasta to be entirely coated in the egg mixture - this will both cook the eggs and thicken the sauce. Do this quickly as you do not want scrambled egg pasta.
7. Turn the heat to low, continue stirring, adjust your seasonings, if necessary. Cook for approximately 2 minutes to ensure everything is warmed through.
8. To serve, divide the pasta among your bowls, garnish with the crumbled prosciutto and some additional fresh herbs, parmesan cheese and fresh ground pepper.

 

 

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Notes:

 

 

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