Classic fettuccine carbonara

Using the heat of the pasta to cook the eggs gives this classic dish a creamy consistency. It’s the perfect dish to serve for an easy Easter dinner.

Start to finish: 20 minutes
Servings: 4

Ingredients
• 1 pound fettuccine
• 8 ounces thick-cut bacon or pancetta, cut into cubes or small strips
• 1 onion, finely chopped
• 1 clove garlic, finely chopped
• 3 eggs
• 1 cup grated Parmesan cheese
• Salt and pepper
• Fresh parsley, to garnish

Directions
1. Bring a large pot of water to a boil and cook the fettuccine according to the package instructions.
2. Meanwhile, in a large pan over high heat, brown the meat. Lower the heat, add the onions and cook until softened. Add the garlic and cook until golden. Turn off the burner but leave the pan on the element to preserve the heat.
3. Beat the eggs, add the cheese and stir to combine.
4. Drain the pasta, reserving 1 cup of the cooking water.
5. Add the pasta to the pan with the meat and add the eggs. Using tongs, toss to combine and cook the eggs. Add a little bit of cooking water to loosen the sauce if necessary.
6. Salt and pepper to taste, garnish with fresh parsley and serve immediately.