Creamy Fettuccine Carbonara with Poached Egg

Ingredients

Scaled for your household (4 portions) · original serves 4

• Fresh egg fettuccine400 g
• Olive oil1 AU tbsp
• Brown onion1
  finely diced
• Garlic cloves2
  crushed
• Bacon200 g
  cut into thin strips
• Cooking cream⅔ cup
• Eggs4
• Parmesan1 cup
• Flat-leaf parsley½ cup
• Black pepperto taste

Method

1. 1

   Cook the fettuccine according to its packet, drain and keep warm. Meanwhile, soften the onion, garlic and bacon in olive oil over medium heat for about 10 minutes until golden. Stir in the cream and heat through.

2. 2

   Bring a separate pan of water to a boil, then reduce the heat until it gently simmers. Stir to form a whirlpool and slide in an egg from a small bowl. Poach for about 3 minutes until the white sets, then lift out with a slotted spoon. Repeat for the remaining eggs.

3. 3

   Toss the warm pasta with the bacon sauce, three-quarters of the parmesan and half the parsley. Divide between plates and top each with an egg, remaining cheese and parsley, and black pepper.