Ingredients
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Bacon – 8 oz (230 g)
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Fettuccine – 1 lb (450 g)
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Yellow OnionsSmall– 1
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Garlic – 2 cloves
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Cream – 1 cup (240 ml)
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EggsLarge– 4
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Pecorino RomanoGrated– ½ cup (55 g)
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Salt – ½ tsp
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Ground Black Pepper – ¼ tsp
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Parsley – to taste
Recipe
I love pasta for how different it can be. A variety of delicious pasta toppings can delight both avid meat-eaters and vegans. The recipe I’d like to share with you today is not the most authentic one, but it’s by far the tastiest and richest version of fettuccine carbonara I’ve ever tried.
This easy meal comes together in less than 30 minutes. For the perfect silky texture, you need to correctly stir in the eggs into the sauce. But if you follow the directions, there’s nothing difficult about such a step.
Steps
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1
Done
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Chop the bacon. Cook it in a large skillet until crisp. Pat the bacon dry using paper towels. Reserve 1 tablespoon of fat in the skillet for later. |
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2
Done
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Meanwhile, cook your pasta according to the packet instructions and drain. Return to the pot. |
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3
Done
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Finely chop an onion and add it to the skillet. Cook until tender. Then add the minced garlic and cook for another minute. Stir in the cream. |
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4
Done
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In a small bowl lightly beat the eggs. Add a little warm cream to the bowl while beating. Stir in the egg mixture to the skillet. Cook from 8 to 10 minutes. Add in the bacon, cheese, salt, and pepper. Add the sauce to the pot and toss to coat the pasta. |
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5
Done
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Garnish with fresh parsley and serve immediately. |
This fettuccine carbonara recipe is so easy to make but the results are delicious. Be sure to give it a try, you'll definitely like this creamy and rich sauce.
