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Print this Recipe    Carbonara 13

Carbonara Orecchiette
Yield: 4 servings

300 g orecchiette pasta
2 tablespoons olive oil
225 g bacon; thinly sliced
90 ml dry white wine
300 ml single cream
3 tablespoons Parmesan cheese; freshly grated
3 tablespoons fresh parsley; chopped
black pepper

Cook pasta according to instructions on the pack and drain. Heat
oil and fry the bacon until brown and crisp. Add the wine and cook
for 2 minutes. Beat the cream and Parmesan together, then stir
into the bacon. Add the parsley and cook for 2 minutes.

Add the pasta to the pan and mix well. Add several grinds of
black pepper and serve.

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