Fettuccine Carbonara - cooking recipe

Ingredients

18 oz fettuccine
1 tbsp vegetable or olive oil
2 cloves garlic, thinly sliced
8 slices bacon, coarsely chopped
3.5 oz baby spinach
4 None eggs
1 1/4 cups heavy cream
3 oz Parmesan cheese, grated
2 tbsp fresh flat-leaf parsley, chopped, to garnish

Preparation

Cook pasta in boiling salted water for 8-10 mins, or until al dente. Drain.
Meanwhile, heat oil in a large frying pan over medium heat. Add garlic and cook, stirring, for 30 seconds, or until golden brown. Drain on paper towels.
Add bacon and cook, stirring, for 4-5 mins, or until browned. Add spinach and stir until just wilted. Remove from heat and toss with pasta.
Whisk eggs, cream and 1/2 the Parmesan together then toss with pasta mixture. Transfer to shallow serving bowls and serve sprinkled with garlic, parsley and remaining Parmesan.