Fettuccini Carbonara


1 Tbsp canola oil

200g bacon, chopped

1 small white onion, peeled and finely diced

2 garlic cloves, crushed

200ml white wine

200ml Tatua Culinary & Whipping Cream

400g fresh fettuccini

¼ tsp salt

2 egg yolks

Fresh Italian parsley, roughed chopped


  1. Simmer 2 litres of water in a large pot.
  2. Heat oil in a large frying pan until it just starts to smoke then add bacon. Fry until bacon browns then add onion and garlic.
  3. Turn heat down to low and cook for 3 minutes, stirring occasionally. Add wine and simmer a further 3 minutes then add Tatua Culinary & Whipping Cream and salt.
  4. Leave to simmer for an additional 5 mintues.
  5. In the meantime, add the fettuccini to the large pot of water and simmer gently for 5 minutes.
  6. Drain pasta then add to the cream sauce.
  7. Without returning to the heat, stir through the egg yolks.
  8. Add parsley leaves and distribute between 4 bowls. Serve immediately.
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