Recipe by Jackie
"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."
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bacon, cut into small pieces
eggs, room temperature
heavy cream at room temperature
grated Parmesan cheese
dry fettuccine pasta
ground black pepper to taste
I made this using regular milk for the cream and left the butter out. I'm sure it would have been creamier with those included, but for those who are looking to cut corners with fat and calories, it was still really good without that extra fat.
do you cook the sauce with the eggs? I assume do but the instructions do not mention that....and for how long?
Yummy dish, but make sure to stir the eggs in for awhile to ensure their cooked and
well-heated. I also chopped up an onion and fried it with the bacon. Add the bacon
at the very last minute so it stays nice and crunchy, also sprinkle a few diced tomatoes
This was delicious! I used penne pasta because it holds in a lot of sauce for each bite, and I also added chicken and peas. One thing, though, make sure your eggs really are room temperature and not still chilled. I was in a hurry and did not do this the first time I cooked this dish and the pasta was a bit cold. Thanks for the recipe!
Very nice and easy to make. Tasted great as well! I changed the recipe a bit though. I used single cream and skim milk more than what was stated for the double cream as we like pasta with sauce and not dry plus I used 3 eggs and loads of parmesan.
A very easy and tasty dish! Substituted diced prosciutto instead of bacon and added 1/2 cup of frozen baby peas to the pasta. Everyone enjoyed it!
really great! I added broccoli and carrots to the pasta during the last couple of minutes cooking time.
LOVED IT!! I will make this over and over. Not lo-cal but oh well. I used a combo of recipes and this was the closest to what I did. I used more then a half a pound of bacon and I did like the texture it gave by cutting up the bacon first instead of just crumbling whole pieces into it. I cooked some sliced baby ports. and diced onions in the bacon fat. I whisked in about 3 TBL of butter into the drippings. I whipped about 1/2 cup heavy cream and 1/2 cup grated parm into the 1 egg and 3 egg yolks. Tossed the pasta into that and then threw it into the pan for a minute or two and kept it moving. I did not get this creamy like sauce but the taste was out of this world. I could not stop eating it.
* Percent Daily Values are based on a 2,000 calorie diet.
Pasta Carbonara I
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 159
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