Carbonara with Sun-dried Tomatoes and Basil Recipe

Bring a medium-sized pot of water to a boil. Add salt and fettuccine. Stir, and let cook until al dente.

Whisk in a large serving bowl eggs, cream, Parmesan, salt and freshly ground pepper, or to taste. Set aside. 

Drain pasta, reserving ¼  cup pasta water, and immediately toss into egg mixture. Stir in sun-dried tomatoes and basil leaves. Adjust seasoning, add pasta water if needed, toss again, and serve immediately.

Recipe originally published in the August 2014 issue of Good Housekeeping Philippines.