Name: Fettuccine carbonara
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 500 gram fettuccine; 1 tablespoon vegetable or olive oil; 2 clove garlic, thinly sliced; 8 bacon rashers, rind removed, coarsely chopped; 100 gram baby spinach leaves; 4 eggs; 300 millilitre cream; 3/4 cup freshly grated parmesan; 2 tablespoon chopped flat-leaf parsley

Ingredients

500 gram fettuccine

1 tablespoon vegetable or olive oil

2 clove garlic, thinly sliced

8 bacon rashers, rind removed, coarsely chopped

100 gram baby spinach leaves

4 eggs

300 millilitre cream

3/4 cup freshly grated parmesan

2 tablespoon chopped flat-leaf parsley

Method

1.Bring a large saucepan of salted water to the boil. Cook pasta 8-10 minutes, or until tender.

2.Meanwhile, heat oil in a large frying pan over moderate heat. Add garlic; cook, stirring, 30 seconds or until golden brown. Transfer to paper towels, to drain.

3.Add bacon to pan; cook, stirring, 4-5 minutes or until browned. Add spinach; stir until just wilted. Remove from heat. Whisk eggs, cream and half the parmesan in a large jug.

4.Drain pasta; add to spinach mixture. Add egg mixture to pasta and spinach; toss to combine. Spoon pasta into shallow serving bowls. Serve sprinkled with garlic, parsley and remaining parmesan.