Categories: Pasta
Ingredients
- 1 lb. dried fettuccine
- 2 tbsp. Kerrygold Salted Butter
- 1 shallot, finely chopped
- 1 small garlic clove, finely chopped
- 8 oz. pancetta
- 2 eggs
- 1/2 cup cream
- 8 oz. Kerrygold Aged Cheddar
- 1 tsp chopped parsley
- Salt and black pepper
Directions
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Drop the fettuccine in a large pan of boiling salted water, stir occasionally for 10-12 minutes until al dente.
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Meanwhile, heat the butter in a frying pan. Add the shallot and garlic and saute for 2-3 minutes until softened. Stir in the pancetta and cook for another 2-3 minutes until crispy.
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Break the eggs into a bowl and add the cream, 2/3 of the Aged Cheddar and the parsley. Season to taste and lightly whisk to combine.
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Drain the fettuccine and return back to the hot pan. Quickly pour in the egg mixture and toss well to combine with the bacon mixture; the heat from the fettuccine will cook the eggs.
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To serve fettuccine, divide the Pasta Carbonara among wide-rimmed bowls and top with the remaining cheddar and parsley.