Fettucine cabonara recipe workplan

Name: Connor Machell

Country: Italy              Product: Fettuccine Carbonara

Requirements from home: Any take home containers etc required

Ingredients	Quantity required	Utensils
400g Fettucine 200g Bacon 2 Garlic Cloves 100ml thickened cream 2/3 cup parmesan Parsley 3 whole eggs and 1 egg yolk Basil		Knife Measuring spoon Measuring cup
Procedure to follow
Preparation to be COMPLETED at home before class Cook fettuccine pasta prior to making sauce.
Skills/preparation to be DEMONSTRATED in class
Method
(Before class) Cook pasta in a large pot of water, following instructions on packet.
Heat oil in a frypan
Cook bacon, constantly stirring and flipping for 3 minutes or until showing signs of crisping. Add garlic after looking close to finished. Once cooked set pan aside
Crack eggs and add the eggs, cream and parmesan into a bowl. Also add parmesan and basil.
Add egg mixture and bacon to cooked pasta, toss until combined and then serve with parmesan.
Eat and enjoy!