Fettuccini alla Carbonara


  • 4 eggs
  • 400g plain flour
  • 1 tbs olive oil
  1. On a clean surface, make the flour into a mound, then make a well in the centre

    2. Crack the eggs and add the olive oil into the centre of the well; use a fork to lightly whisk the egg then slowly bring the flour into the centre of the mound, until a dough forms


    3. Knead the dough for 8-10 minutes, until the dough is smooth and elasticy. It should not be sticking to your hands or the surface; if it does, add extra flour


    4. Divide the dough into 4 equal portions and cover with a clean, damp tea towel. Set aside for 10 minutes to rest.


    5. Flatten a portion of dough and roll it through a pasta maker on the widest setting. Fold the dough in half and repeat 3-4 times


      6. Reduce the width between the rollers by 1 and roll the dough through as before. Repeat the process, reducing the setting each time until the dough is 1-1.5mm thick. Change the roller setting to fettuccini cut and roll it through to cut the dough into strands


        7. Dust the strands with flour to ensure they don’t stick together and leave on a plate. Repeat the process with the other portions



        • 150g pancetta (or prosciutto), diced into small cubes
        • Dash olive oil
        • 100g pecorino cheese (or parmesan), grated
        • 3 eggs, plus 1 egg yolk
        1. Bring a saucepan of water to the boil whilst you prepare the sauce

        2. In a frypan, heat a small amount of oil, then add the pancetta, cooking until it is crispy


        3. In a bowl, whisk the eggs and yolk, grated cheese, and season with pepper. Add the pancetta


          4. Cook the pasta in the boiling water for 5-6 minutes, then drain


          5. Immediately pour the pasta into the saucepan, add the egg mixture, and stir, allowing the heat of the pasta to thicken the egg sauce (the saucepan should not be on a flame). Ensure the sauce does not turn into “scrambled eggs”


            6. Serve immediately, with some extra cheese and pepper

            What's the story?

            Nutritional Information (per serve, serves 4) 

            • Energy: 2069kJ
            • Protein: 29.4g
            • Fat: 19.3g (Saturated fat 7.7g)
            • Carbohydrates: 49.1g (Sugars 0.3g)
            • Sodium: 997mg

            And a word from the dietitian...

            The World Cancer Research Fund has found processed meats are associated with an increased risk of colorectal cancer, and may be associated with oesophageal, lung, stomach and prostate cancer. So it’s best to make the pancetta and prosciutto, along with hams, salamis and deli meats, the occasional sandwich filler