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  • 400g fresh, prepared fettuccine*
  • Carbonara sauce
  • 1 tbs olive oil
  • 6 rashers good quality, lean bacon, cut into small pieces
  • 4 spring onions, chopped
  • 4 eggs
  • 250ml (1 cup) lite cream
  • 150g Parmesan cheese, grated*
  • salt and pepper, to taste


  1. Cook the fettuccine in a large pan of boiling salted water for about 5 minutes, or until just tender. Drain well and return the hot pasta to the saucepan.
  2. While the pasta is cooking, heat the oil in a heavy based frying pan. Cook the bacon and spring onions for 5 minutes. Whisk together the eggs, cream and about ⅔ of the cheese.
  3. Pour the egg mixture over the hot pasta, and toss well. Cook for about 30 seconds only, or until heated through and the sauce lightly thickens. Season with the salt and pepper and serve immediately scattered with the remaining Parmesan.
  4. To grate the cheese with the slicer/shredder
  5. Attach the slicer/shredder with the fine shredding cone to the stand mixer. Cut the Parmesan into large pieces. Place the cheese into the hopper and push down on the handles. Turn the mixer to speed 4 and shred the cheese into the mixing bowl.
  6. * Making fresh fettuccine with the pasta roller and cutter attachment
    2 cups (300g) plain flour
    good pinch salt
    3 eggs, lightly beaten
    30ml extra light olive oil
    extra flour, for dusting
  7. Attach the flat beater to the stand mixer. Place the flour, salt, eggs and oil into the mixing bowl. Turn mixer to speed 2 and mix until mixture is combined. Remove flat beater and attach dough hook, knead for 3-4 minutes, or until dough indents when touched. Cover dough and let rest for 30 minutes.
  8. With lightly floured hands, knead dough for about 30 seconds. Cut into thick slices about 1cm thick.
  9. Attach the pasta roller to stand mixer. Take one section of the dough and pat out to flatten. Turn mixer to speed 4 and feed dough into rollers. Fold dough in half and feed through again. Repeat this step about 3 more times, reducing the roller setting with each rolling. (Total rolling should be about 5 times).
  10. Lay pasta onto a lightly floured bench. Repeat rolling with the remaining dough.
    Remove the pasta roller attachment and attach the fettuccine or spaghetti attachment. Feed the dough through the cutter. Lay the cut pasta over the back of a chair (on a clean tea towel), or over 1 long wooden spoon/rolling pin (balanced over two saucepans etc.) or over a drying rack. Pasta can be used immediately or allowed to dry before freezing.