Herbed Fettucine Carbonara

By gmbeckett

Ingredients

• 1 lb fresh or dried fettucine
• 6 slices bacon, diced
• 2 tbsp butter or olive oil
• 3 cloves garlic, finely chopped
• 4 eggs
• 3/4 cup light cream
• 1 cup grated parmesan cheese
• 1 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp chopped fresh parsley
• 2 green onions, sliced
• freshly ground pepper

Preparation

Step 1

Cook fettuccine in a large pot of boiling salted water.

Meanwhile, cook diced bacon in a large, deep skillet.

Reserve bacon but discard bacon fat. Return pan to heat and add butter or oil. Add garlic. Cook gently without browning garlic until fragrant.

In a bowl,beat eggs with cream, cheese, salt and pepper. Add to garlic and heat very gently, stirring constantly.

Drain pasta well and add to egg mixture in the pan. Toss well, adding reserved bacon, parsley and green onions. Continue to toss on gentle heat until sauce coats pasta well. Taste and adjust seasoning, if necessary, with salt.

Sprinkle with additional freshly ground black pepper.