Pasta Carbonara ~ Recipe

 I made this Monday night after being inspired by a Fun Monday post. It was very satisfying.

The next time I make this I’ll add sauteed red onions for my taste buds. The penne pasta was just what happened to be in my cupboard so I used it even though the recipe calls for fettuccine or spaghetti. I think farfalle would work well, too.

~
PASTA WITH CARBONARA SAUCE
Printed from COOKS.COM

4 eggs
1/4 c. butter
1/4 c. whipped cream
1/2 lb. bacon, cut up (I used pancetta from Trader Joe’s that was cubed already)
1 lb. fettuccine or spaghetti
1 c. grated Parmesan or Romano cheese
1/4 c. snipped parsley
Pepper
Let eggs, butter and cream stand at room temperature for 2 to 3 hours. In a skillet, cook bacon until brown. Remove bacon and drain on paper toweling.Heat an ovenproof serving dish in a 300 degree oven. Meanwhile, beat together eggs and cream just until combined. Add pasta to a large amount of boiling salted water. Cook 10 to 12 minutes or until tender but not firm; drain well.Turn hot pasta into the heated serving dish; toss pasta with butter. Pour egg mixture over and toss until pasta is well coated. Add bacon, cheese and parsley; toss to mix. Season to taste with pepper.Serves 12 side-dishes.

4 thoughts on “Pasta Carbonara ~ Recipe

  1. Oh man, that looks delicious! Do you think it would work out if I nixed the bacon?

    Frigga, I think it would work great without the bacon…
    I forgot to mention (now corrected) that I didn’t use american bacon, I used pancetta!

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