fettuccine carbonara
The secret here is to use a good quality olive oil. Secondly, you have to move very quickly when adding the hot pasta to the eggs - as you don't want scrambled eggs. Sometimes the first attempt isn't very pretty, but it gets better with experience!
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prep time
10 Min
cook time
20 Min
method
Stove Top
yield
4-6 serving(s)
Ingredients
- 1/4 pound bacon, diced
- 1/4 cup prosciutto, chopped
- 2 large garlic cloves, flattened but kept whole
- 1 teaspoon good quality olive oil
- 1 pound fettuccine noodles
- 3 eggs
- 1/2 cup grated romano cheese, divided use
- freshly ground black pepper, to taste
- grated parmesan cheese (not the green can, please!)
How To Make fettuccine carbonara
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Step 1Cook the bacon until crisp but not browned. Add the Prosciutto, garlic, and oil to the bacon. Simmer.
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Step 2Cook the fettuccine in boiling salted water until al dente.
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Step 3While pasta cooks, beat the eggs in a large bowl with 1/4 cup of the Romano cheese. Set aside.
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Step 4When fettuccine is done, drain and turn into the bowl with the beaten eggs. QUICKLY toss together. This is the secret to the whole thing.
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Step 5Remove the garlic cloves from the bacon mixture. Pour the bacon mixture into the pasta bowl and toss again.
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Step 6Pour the pasta into a serving bowl and top with freshly ground black pepper, the remaining 1/4 cup of Romano cheese, and the Parmesan cheese. Serve immediately.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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