Fettucine Carbonara

Ingredients
fettucine                              120g
white button mushroom       1cup
bacon                                 1cup
red capcicum                      2tbsp
butter                                 1tbsp
water (from pasta)              1/2cup
english parsley                    1/2tbsp
egg yolk                             1
heavy cream                       1cup




#1 : get a pot of water boiling, (a pot big enough it should only leave 1/4 the length of the pasta sticking out) throw in couple tbsp of salt and a dash of olive oil.

#2 : while waiting for the water to boil, cook your bacon strips on high heat giving them some colour. set aside to allow to cool.

#3 : remove the butt of the mushrooms and thinly slice them length wise (do not wash! the most you can do is wipe it with a piece of clean cloth).

#4 : cut the capcicum into half, remove the stalks slice them up thinly and then dice.

#5 : rough chop the leaves of the english parsley and set aside, once the bacon has cooled enough cut or chop them up into small bits

#6 : at this point your pot of water should be very well boiling, so get the pasta place them straight in and cook for 7mins, when draining save some of the water to use in the sauce later on.

#7 : get a pan going on medium to high heat, add in butter (allow butter to colour a little bit), add in the mushrooms and give em a good toss. add salt and black pepper(coarse balck pepper) to taste.

#8 : once the mushroom has slightly browned (do not cook too long as the mushroom will release all the moist it has absorbed), add in the diced capcicum giving it a good toss. 2mins later add in the bacon.

#9 : cook for another 2-3mins and then add in the water fr the pasta pot, then add the heavy cream and stir well. put to low heat and cook for 3mins before adding pasta. mix well!

#10 : turn off the heat, throw in the yolk and stir well before adding the chopped parsley.

fettucine carbonara done! happy days. =)

Chef Kim.