Pasta Carbonara

01Method

1. 1

   In a large skillet over medium-high heat, cook the bacon pieces, stirring occasionally, until crispy and golden brown, about 10 minutes. Transfer to a paper towel-lined plate to drain and set aside.

2. 2

   In a bowl, whisk the eggs together with the cream until just combined. Mix in the Parmesan and set the mixture aside.

3. 3

   Bring a large pot of generously salted water to a vigorous boil. Add the fettuccine and cook until al dente, about 8 minutes. Drain, then return the pasta to the pot.

4. 4

   Toss the hot pasta with the softened butter until fully melted and coated. Add the bacon and the egg-Parmesan mixture, stirring continuously so the residual heat of the pasta gently sets the eggs. Finish with parsley and black pepper before serving.