Pasta Carbonara I
Lots of crispy bacon is tossed with hot, buttered noodles, whipped egg and cream, and a generous measure of Parmesan cheese to make this delicious classic. Stir until the heat of the pasta cooks the eggs, then serve with parsley and ground pepper.
- Serves: 8 persons
- ½pound bacon, cut into small pieces
- 4eggs, room temperature
- ¼cup heavy cream at room temperature
- 1cup grated Parmesan cheese
- 16ounces dry fettuccine pasta
- ¼cup butter, softened
- ¼cup chopped parsley
- ground black pepper to taste
Step 1Cook bacon until crisp. Drain on paper towels.
Step 2In medium bowl beat together eggs and cream just until blended. Stir in cheese and set aside.
Step 3Cook pasta according to package directions. Drain and return to pan. Toss with butter until it is melted. Add bacon and cheese mixture and toss gently until mixed.