Fettuccine Carbonara

Although the weather has failed to reflect it here in Texas, fall is here!  That means I get to start hiding under layered clothes.  Bye bye, bikinis!  I'm already starting to crave the hearty meals; stews, pastas, casseroles, chilis; that accompany the change of seasons.  That being said, we recently came back from a trip out-of-town and I had to pull something together from the pantry/deep recesses of my freezer because my lazy butt didn't want to go grocery shopping after sitting on an airplane and at airports for the last 5 hours.  So here comes dinner's savior: Fettucine Carbonara!

I almost always keep some bacon and shredded parmesan in the freezer, some eggs in the fridge, and some type of pasta in the pantry.  Picked off some of the last leaves of Italian parsley from my herb garden and, Voila! Dinner! This recipe comes courtesy from my friend Laura's parents.  In a bind, I replaced white wine with sherry and subbed fettuccine for rigatoni and it turned out great!

Fettuccine Carbonara
  • 6 slices of bacon, chopped
  • 1/2 small onion, thinly sliced
  • 1/2 glass white wine or sherry
  • 4 tbs. butter
  • 3/4. lb pasta (ex: rigatoni, fettuccine, spaghetti, linguine, bucatini)
  • 2 eggs, beaten
  • salt and lots of pepper to taste
  • 3/4 c. good quality Parmesan cheese
  • 1/2 c. whole milk (cream if you want to be indulgent)
  • 1 tbs. chopped Italian parsley for garnish
  1. In a medium saucepan, melt butter over medium heat.  Add bacon and onion and cook until bacon almost crisp.  Add wine/sherry and deglaze/scrape up all the good bits from the bottom.  Take off heat and set aside.
  2. Cook pasta al dente according to package directions.  Drain pasta but reserve about 1/4 c. pasta water.  While pasta and pasta water still hot, quickly add Parmesan cheese, bacon mixture, salt and pepper, eggs and milk/cream.   Mix well.  The remaining heat should help cook the eggs.  If still too runny, can heat mixture a little.  Serve with garnish of parsley.  

Dinner in a snap


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