Fettucini Carbonara 2008

FETTUCINI CARBONARA 150ml thickened cream 80g mushroom, sliced 125g bacon Oil 60g of fettucini

PLAIN SCONES 112g self raising flour 20g butter 75ml milk 15g castor sugar Pinch of salt

Cut bacon into 1cm squares(macedoine) Heat oil in frying pan. Add bacon and cook for 5 minutes Add mushrooms and cook for another 5 minutes. Add cream to bacon and mushroom and bring to the boil. Reduce heat and simmer for 15 minutes.

Heat oven to 220 degrees celcius Sift flour into a bowl and add the butter Rub the butter gently into the flour until it resembles bread crumbs Add the salt and sugar Slowly add the milk and form a dough Knead lightly until all dough is together Roll out to about 2cm thickness Use a 4cm pastry cutter to cut the little scones out. Dust with a little flour. Place scones onto greased baking sheet Bake for 12-15 minutes. Remove and cool on wired rack Serve warm with butter cream and/or jam.

Boil water in a saucepan. Add pasta and cook until al dente Drain pasta and return to saucepan. Add pasta to bacon mixture and stir to combine. Serve warm with garnish.