Total TimePrep/Total Time: 30 min.
Jimmy saw this (close enough) on a TV show. If he likes it....make it again.
I cooked this recipe with whole-grain fettuccine, and I did cook some chicken to toss along with it. My husband loved it! It was interesting to make a sauce with egg in it, So it’s a different consistency then most white sauces, but it was tasty and full of protein! Instead of cooking bacon I just used bacon bits that I put into the recipe. It worked great! Thanks for sharing the recipe, I will make it again!
Absolutely divine. This may not be a perfectly authentic Italian recipe taught in Rome, but it is BY FAR the best, tastiest richest version of Fettuccine Carbonara I've ever been able to make for myself. My favorite meal has long been Fettuccine Carbonara, and I have tries dozens of recipes online attempting to duplicate the recipe that an old local restaurant (Frankie's Italian, in Marietta GA) used. Having left Georgia, I've been unable to. Find anything that compared.... Until I made this. I loved this recipe so much I committed it to memory. If you're one of the people reviewing this based on judgment without even trying it... Remove your pitiful whiney negative review and put your thoughts in the comments section. Don't post reviews for things you've never even tried cooking. Again... This is a divinely rich, clearly explained recipe, fully deserving a 5 star review. (be sure to follow the directions about how to use the eggs!)
I'm surprised by all the mixed reviews here. I prepared this as written for dinner last night and it was EXCELLENT! As long as you ensure you add the eggs as stated in the directions, it should come together easily. I will definitely make again.
We really loved this recipe! It was easy enough yet very flavorful! I could see where you need to take care to not overcook the eggs while mixing in but it was still a pretty quick dish. Had flavors of a traditional carbonara without all the hard-to-find ingredients!
Additionally, bacon is not used; panchetta is used.
Authenic Fettucine Carbonara does not use any cream or milk. I took a cooking class in Rome and that is where I learned to prepare this dish the correct way.
Janice? Start your own website if you’re such a good cook.
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. :)