FETUCCINE CARBONARA

I've used this recipe for a long time - have never found a better Carbonara recipe.

Photo by Margie K.
Adapted from allrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from allrecipes.com

Ingredients

  • 4

    ounces pancetta or bacon

  • 3

    cloves garlic, cut into halves

  • 1/4

    cup white wine

  • 1/3

    cup of heavy cream

  • 1/2

    pound of fettuccini or spaghetti

  • boiling salted water

  • 1

    large egg

  • l large egg yolk

  • 2/3

    cup shredded parmesan cheese

  • large pinch pepper

Directions

Cook and stir pancetta/bacon and garlic in 10 inch skillet over medium heat until pancetta/bacon is light brown, about 4 minutes. Discard garlic and all but 2 tablespoons of the drippings. Add wine to skillet, cook over medium heat until wine is almost completely evaporated, about 3 minutes. Stir in cream and cook and stir for 2 minutes. Remove from heat. Cook fettuccine in large saucepan of boiling salted water just until al dente, 6 to 8 minutes. Drain well and return to dry saucepan. Whisk egg and egg yolk in a small bowl; whisk in 1/3 cup of the cheese and the pepper. Pour bacon-cream mixture over the fettuccine in the saucepan and toss to coat. Heat over medium-low heat just until hot. Stir in egg-cheese mixture. Toss to coat evenly. Immediately remove from heat. Serve with remaining cheese.

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