Fettuccini Carbonara

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A simple alternative for those days when Tomato sauce, Alfred, and Olive oil just aren’t enough options for your pasta. This egg sauce is tasty and effectively binds bits of bacon to your pasta, and really, who says no to bacon?

Difficulty: Easy - for beginners
Serves: 4-6

Preparation time:
Cooking time:

Dietary guidance: n 

Tags: pasta · sauce · fettuccine · spaghetti · carbonara ·

Ingredients

• 1 lb pasta
• 2 eggs
• 2 strips bacon
• 1 cup grated parmesan
• Salt, pepper, and Parsley

Method

In a large pot begin boiling pasta. This recipe works equally well with most forms of spaghetti or fettuccini. While pasta is boiling, fry bacon until crisp. In a bowl, beat two eggs. Mix parmesan into the eggs and beat thoroughly with whisk to ensure there are no clumps of cheese. When bacon is done, pour a bit of the grease from the pan into the egg mixture and mix. Crumble the bacon and set aside. Remove ½ cup of starchy water from the pasta, add this to the egg mixture and stir with whisk.
When pasta is finished cooking (to taste and preference) strain, but do not rinse. Immediately place the pasta back into the pot, pour in the bacon crumbles and the egg mixture, then stir off of heat. The heat from the pasta and the pot should cook the egg onto your pasta, but if you waited too long between straining and adding the egg you may need to put it back on the heat for 30 seconds or so to ensure the egg is properly cooked. Continue to stir, and do not allow egg to clump. If it begins to look like scrambled eggs mixed into pasta, you’ve over cooked it. Serve topped with parsley, salt and pepper to taste.

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