I fell in love with carbonara after having it in Melbourne, Australia, a multicultural mecca. We found the best italian restaurant call "Amiconi's", it was so authentic and most of the people there were italians so we figured we couldn't go wrong! Dwayne, myself and our friend Lene went one night and we all were more than satisfied with what we ordered. I got Mushroom and Tortellini Afredo, Dwayne had Gnocchi, and Lene.. the Carbonara, Mmmm. So I think I have perfected the essence of the legendary Carbonara and here it is!
Fettucini Carbonara
(enough feed for a table of 4)
1 pack of fettucini noodles (better if fresh)
6 or 7 slices of lean bacon or proscuitto, if you're feeling fancy
5 mushrooms
4 cloves garlic
1 large egg
1/2 large onion
1 1/2 cups whipping cream
handful chopped parsley
Ok so, chop all your bacon into pieces (whatever size you like), fry in pan until bacon cooked but not crispy.
Chop mushrooms, garlic and onions and add to the mix. When they have cooked for about 3-5 minutes, turn down the heat.
Now, you can add a little bit of white wine at this point if you prefer.
Pour in the cream and let the sauce simmer for a good 20 minutes to a half hour.
Get your noodles cooking to be ready when the sauce is done.
When sauce is done simmering, take off heat and crack the egg into the mix. Make sure to stir it up right away to avoid large chunks. The heat will cook the egg, so don't worry.
After the egg is in, add the parsley, mix in the noodles, serve and enjoy with a LARGE glass of wine.
