Sunday, October 21, 2007

Pasta Al Fungi

This was a quick dinner I whipped up a few weeks ago. I decided to post about this instead of my dinner tonight, which was not very photogenic at all.

This was adapted from Donna Hay's Fettuccine Carbonara, I decided to add some garlic, and button mushrooms for an extra chew.

Pasta Al Fungi Adapted from Donna Hay's Modern Classics 1

400g fettuccine
300 g leg ham, cut into thin strips
2 clove garlic, minced
3 green onions, sliced
4 egg yolks
1/2 cup cream
1/2 cup finely grated Parmesan cheese
sea salt and cracked black pepper
2 tablespoons chopped flat-leaf parsley leaves

Cook the pasta in a large saucepan of salted boiling water until al dente. Drain and keep hot.
While pasta is cooking, heat a frying pan over medium heat. Cook the ham and green onions for 3-4 minutes until the ham is golden.

Place the egg yolks, cream, parmesan, salt and pepper in a bowl and whisk well to combine.
Toss the egg mixture through the hot pasta, coating it well, then toss with the bacon mixture and parsley and serve immediately. ( I didn't have fresh parsley so I had to use dried ones) Serves 4

Note: It's important to keep the pasta hot after draining it because the heat of the pasta actually 'cooks' the egg mixture, which will gradually thicken and coat the pasta.

A not-so-healthy, but comforting dish!

1 comment:

TingTing said...

I've never had non-tomato-sauced pasta before. ^^". So thanks for sharing this recipe!!