Pasta Carbonara I
A classic Roman dish made with spaghetti, cured pork (guanciale or pancetta), egg, hard cheese (Pecorino Romano), and black pepper, creating a rich and creamy sauce without cream.
Ingredients
- 1/2 pound bacon, cut into small pieces
- 4 eggs, room temperature 1/4 cup heavy cream at room temperature
- 1 cup grated Parmesan cheese 16 ounces dry fettuccine pasta 1/4 cup butter, softened
- 1/4 cup chopped parsley ground black pepper to taste
Description
- Cook bacon until crisp. Drain on paper towels.
- In medium bowl beat together eggs and cream just until blended. Stir in cheese and set aside.
- Cook 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.
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