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Pasta Carbonara

  • Preparation Time10 mins
  • Cooking Time20 mins
  • Serves6
  • DifficultyEasy
4 thick cut rashers unsmoked back bacon, cut into dice
1 medium onion, finely diced
2 cloves garlic, thinly sliced
1 tbsp fresh parsley, finely chopped
410 Carnation® Evaporated Milk
2 large eggs
30g hard cheese, grated (such as Parmesan)
230g tagliatelle pasta

Bring a large saucepan of water to a rapid boil before adding the tagliatelle. Bring back to the boil and cook according timings in the instructions.

Brown the bacon in a large, non-stick frying pan. Add the onion and garlic and cook. Pour half the Carnation® Evaporated Milk into the pan and simmer for 3 minutes.

Place the rest of the Carnation® Evaporated Milk into a bowl with the cheese, parsley and egg and whisk together.

Strain the pasta, cover to keep warm and put to one side. Add the egg mix to the pan and stir on a low heat for 2 minutes Tip the pasta into the pan and toss through the sauce. Serve with the freshly cracked black pepper to taste. Ensure pasta is piping hot throughout.

Recipe courtesy of Carnation®

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