Easiest Way to Prepare Perfect Fettuccine Carbonara

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Fettuccine Carbonara. The heat of the pasta will cook the sauce and thicken. Serve immediately with some extra parmesan cheese. Meanwhile, cook the fettuccine according to package directions; drain well.

Fettuccine Carbonara If desired, sprinkle pasta with additional Parmesan cheese and cracked black pepper. Fettuccine Carbonara Enjoy a classic Italian dinner with our Fettuccine Carbonara recipe. Toss a jar of our delicious Alfredo sauce with tender fettuccine noodles, crispy bacon, and sautéed onions, and serve nice and hot. You can cook Fettuccine Carbonara using 5 ingredients and 7 steps. Here is how you cook it.

Ingredients of Fettuccine Carbonara

  1. You need 10 oz. of Pancetta (or Guanciale, if you can find it).
  2. Prepare 18 oz. of Fresh or Refridgerated Pasta (best not to use dry pasta).
  3. Prepare 3 of eggs.
  4. You need 2 cups of Fresh Grated Parmesan Cheese.
  5. It's of Salt/pepper.

Try making this flavor-packed entrée for your family tonight. A traditional Fettuccine Carbonara recipe is made with onions or shallots sauteed in a little butter or olive oil and made with a creamy homemade sauce made with egg yolks, topped with bacon and peas. BUT, my version is so easy, you're gonna love making it! No cream… just eggs, bacon/pancetta, pasta and parmesan cheese.

Fettuccine Carbonara step by step

  1. Cube the pancetta and put in a large pan/skillet on low until nice and crispy (don't drain - you want to keep the fat in there as part of the sauce)..
  2. Boil and heavily salt a pot of water for the noodles. When the pancetta is just getting crispy, put the pasta in the boiling water..
  3. Whisk the eggs in a small bowl..
  4. Once the pasta is slightly undercooked, use a tongs to transfer the noodles directly from the water to the pan with the pancetta..
  5. Slowly add the parmesan while constantly mixing until melted..
  6. Remove from heat, and slowly pour in the eggs, stirring constantly for about a minute after all the eggs are in..
  7. Pepper to taste, and enjoy!.

I'm a bit of a pasta nut. And really, what's not to love about a nice, big bowl of carbolicious-ness. We don't use cream, milk, garlic, onions or other strange ingredients; we use only guanciale, eggs, pecorino cheese, and lots of black pepper (carbonaro is the Italian for coal miner). When the pasta is done, reserve a cup or two of the pasta water. Drain the pasta and place it in a bowl.

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