Categories: Pasta

Ingredients

• 1 lb. dried fettuccine
• 2 tbsp. Kerrygold Salted Butter
• 1 shallot, finely chopped
• 1 small garlic clove, finely chopped
• 8 oz. pancetta
• 2 eggs
• 1/2 cup cream
• 8 oz. Kerrygold Aged Cheddar
• 1 tsp chopped parsley
• Salt and black pepper

Directions

1. Drop the fettuccine in a large pan of boiling salted water, stir occasionally for 10-12 minutes until al dente.

2. Meanwhile, heat the butter in a frying pan. Add the shallot and garlic and saute for 2-3 minutes until softened. Stir in the pancetta and cook for another 2-3 minutes until crispy.

3. Break the eggs into a bowl and add the cream, 2/3 of the Aged Cheddar and the parsley. Season to taste and lightly whisk to combine.

4. Drain the fettuccine and return back to the hot pan. Quickly pour in the egg mixture and toss well to combine with the bacon mixture; the heat from the fettuccine will cook the eggs.

5. To serve fettuccine, divide the Pasta Carbonara among wide-rimmed bowls and top with the remaining cheddar and parsley.

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