- 1/2 pound bacon strips, chopped
- 1 package (16 ounces) fettuccine
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup half-and-half cream
- 4 large eggs, lightly beaten
- 1/2 cup grated Romano cheese
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon minced fresh parsley
- Additional grated Romano cheese, optional
- In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan.
- Meanwhile, in a Dutch oven, cook fettuccine according to package directions. Drain; return to pan.
- Add onion to drippings in skillet; cook and stir over medium heat 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Reduce heat to medium-low. Stir in cream. In a small bowl, whisk a small amount of warm cream into eggs; return all to pan, whisking constantly. Cook 8-10 minutes or until a thermometer reads 160°, stirring constantly.
- Stir cheese, salt, pepper and bacon into sauce. Add to fettuccine and toss to combine. Sprinkle with parsley and, if desired, additional cheese. Serve immediately. Yield: 6 servings.
Reviews forFettuccine Carbonara
"Jeez Janice. Why didn't you submit the recipe if you going change it that much?"
"The way I do it is as follows.. boil the pasta the whole box 1 pound ..No this is not a diet recipe and no it is not cooking for 1 or 2 .. and I reserve 3 cups of the pasta water , in to a measuring cup as I am draining the water off of the pasta. .. I ALWAYS salt the water. with Pink Himalayan salt set aside. i chop up my whole pound of bacon... fry it CRISP.. then drain saving about 2 tbsp of the drippings. while the bacon is cooking I grate a wedge of Parmesan cheese. THIS IS NO PLACE for Romano in my opinion . its ALWAYS Parmesan. FRESH and NOT from the green shaker.. then I also add 1 cup of grated swiss. Per family request . No Not typical to the recipe but its what I am ask to do.. I use 6 eggs crack them in to a bowl and stir them then I start with 1- 16 ounce container of heavy cream NOT 1/2 and 1/2 not milk of any percentage CREAM.(with this said I do not always use the 16 ounce container richer sauce the whole thing little less richness GO 1/2 of it ) .. so in to the bowl add the cheeses and then the cream stir well . We like pepper so I add 2 Tbsp. NO salt though Until you taste it .. there is salt in so many of the components.. hold off .Yes it is going to look like a mess but stay with me here . Now when your ready to assemble.. have a 6 quart dutch oven , a sturdy spoon and do as follows oh and FYI your pasta water has had ample time to cool off a lot by now as well. SO, add the pasta to the COLD pot and the fat /drippings you saved stir. ok its mixed , then add the eggs, cream, pepper and cheese mixture and stir... turn the range / burner / what ever you call it to medium heat. keep stirring.. Keep the pasta moving ... not like a wild person but keep it moving , you will begin to notice the pasta is getting increasingly thicker add 1 cup of the pasta water and stir some more... still to dry for your taste? add MORE pasta water... Typically I use nearly all of the 3 cups. you will see it taking shape and smelling amazing... the fluidity of the "Sauce" you are all referring to is determined by how much moisture it still has left when all of your ingredients are added. if it is a large dry mass of pasta , bacon , eggs and cheese. it will only get worse as it cools. the pasta water allows the pasta to loosen back up and not suck up everything in its path.. giving you much more flavorful dish I usually add about a pound of mushrooms and peas as well.. but that varies with each preparation and what the family wants. this sounds over whelming but it is not it super simple and after you have prepared it several times a Recipe will not be needed.. I have also left out the bacon until i have scooped a helping for my D.I.L. as she is not a bacon eater.. other meats yes.. so From time to time there is chicken or shrimp added then I use olive oil in place of the bacon drippings and a touch of butter.. Also there is NO hard and fast rule on the type of pasta,it can be spaghetti , angel hair or what ever long stringy type you like best.. there a million kinds.. just enjoy. :)"
"This was a mess for me. The eggs started to scramble and was a disaster"
"This was just OK. Hubby didn't like how the bacon overpowered the dish. Maybe Italian bacon is different than American?Lots of reviewers said there wasn't much sauce. I don't think true Italian dishes have a lot of sauce. After all if you spent an hour making homemade pasta, you'd want to be able to taste it!"
"I added peas to my sauce which gave it some more texture and flavor. However, I did find the recipe to be very eggy and rich. It wasn't bad but needed something to thin it out or take away the richness."
"I only had turkey bacon and angel hair pasta, so I used that. The sauce was almost non-existant, so if I make this again, I would double the sauce. I also had a hard time measuring the temperature of the sauce in my skillet because the liquid level was so low. Besides for those annoyances, the taste was fine. I prefer my carbonara with fresh mushrooms, peas, and lots more fresh ground pepper."
"I read the review by annrms before I made this recipe, and I added a tablespoon of oil to the cooking water for the pasta.. this sometimes helps to keep the pasta from absorbing so much of the sauce. Instead of adding more half and half, which I thought would make it too soupy, I added 1/2 cup sour cream. The end result was wonderful. Upon reheating, I added a bit more half and half, and it was perfect, the second time around. As a volunteer field editor, I am happy to recommend this recipe, with the adjustments mentioned."