Green pasta fettuccine carbonara
2 servings
15 minutes
Green fettuccine carbonara is a delightful embodiment of Italian cuisine, combining the classic taste of the famous dish with an unusual green hue. Traditionally made with pasta, eggs, parmesan, and bacon, carbonara here gains freshness and originality thanks to the green fettuccine. The creamy texture of the sauce perfectly complements the tender pasta, while the crispy bacon adds an appetizing contrast. This recipe embodies the simplicity and sophistication of Italian gastronomy, allowing enjoyment of flavor without being overloaded with extra ingredients. The addition of nutmeg and fresh parsley gives the dish a special spiciness and aroma. Fettuccine carbonara is perfect for a cozy dinner at home or for special occasions when you want to delight guests with refined Italian culinary art.
1
Boil the spaghetti according to the instructions on the package. While they are cooking, prepare the sauce.
- Fettuccine pasta: 80 g
2
Slice the brisket into thin pieces about 1 cm wide. Fry in a heated pan for about 2-3 minutes. I fried it in a dry pan, as the fat renders from the brisket and is sufficient for frying.
- Pork belly: 1 piece
3
Mix the egg yolk with cream using a whisk or fork. Add a pinch of salt and nutmeg. Grate Parmesan into the egg mixture and stir.
- Egg yolk: 1 piece
- Cream: 4 tablespoons
- Salt: to taste
- Ground nutmeg: pinch
- Grated Parmesan cheese: 1 tablespoon
4
Let's return to our fettuccine. Place the cooked hot pasta in a bowl and immediately add the egg mixture. Mix well. The fried bacon can be added directly to the bowl or placed on top of each serving.
- Pork belly: 1 piece
5
Serve the cooked fettuccine on a large plate using a fork and spoon, forming large nests.
6
Top with ground black pepper and chopped parsley. You can also add grated Parmesan.
- Ground black pepper: pinch
- Chopped parsley: 1 teaspoon
- Grated Parmesan cheese: 1 tablespoon