Fettucine Carbonara (Gluten Free)



Fettucine Carbonara

Serves: 4

400 grams gluten free fettucine, or pasta of your choice
1 tablespoons olive oil
250 grams pancetta or bacon, cut into strips
1 large brown onion, finely chopped
3 garlic cloves, crushed
300 ml pure cream
3 eggs
1 cup finely grated parmesan, plus extra to serve
1/3 cup chopped continental parsley

Boil a large saucepan full of water and cook pasta following packet directions until al dente. Drain well.

Meanwhile, heat the oil in a large frying pan over medium heat. 

Add pancetta and onion. Cook for 8 minutes or until pancetta is golden. 

Add the garlic and cook for a further 2 minutes.

Whisk cream and eggs in a bowl. Stir in parmesan and season with salt and pepper. 

Add pancetta mixture and cream mixture to hot pasta and toss to combine. 

Stir through parsley and serve immediately sprinkled with extra parmesan.

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