I do love my carbs! And carbs with bacon are even better! I love that when you make dishes like this fettuccine carbonara, you have more protein than just the bacon included. With carbonara, you use eggs to help make the sauce for the pasta.
This dish is ready in 30 minutes! I love that this is also made on the stove top. It is a great dish to make as we transition into fall.
- 1/2 lb. bacon strips, chopped
- 1 (16 oz) pkg fettuccine noodles
- 1/2 cup chopped onion
- 2 cloves minced garlic
- 1 cup half and half cream
- 4 eggs slightly beaten
- 1/2 cup grated Romano cheese (I used a combo of Parmesan, Romano, Asiago, and Provolone)
- 1/2 tsp salt
- pepper to taste
- 1 Tbsp minced fresh parsley
- In a large skillet, fry bacon until crisp. Remove from pan with a slotted spoon to a plate lined with paper towel.
- Discard all but 1 Tbsp of drippings from bacon.
- In a large pot, cook pasta according to package.
- Meanwhile, in the same skillet you cooked the bacon. Cook the onion with the 1 Tbsp bacon drippings until tender over medium heat. Add garlic and cook for 1 minute until fragrant. Reduce heat to medium-low and mix in the cream.
- In a small bowl, slowly whisk in 1/2 cup of the heated cream from the skillet. Be sure to whisk constantly. You are warming the eggs so when you add them to the skillet, you don’t have scrambled eggs.
- Then slowly whisk in the egg mixture to the skillet and cook for 8-10 minutes; whisking constantly. The mixture will thicken. Be sure it reaches 160 degrees.
- Then whisk in the cheese, salt, and pepper until the cheese melts.
- Add the bacon and cooked fettuccine to the skillet and toss until combined. Sprinkle with parsley. Serves 6.
Recipe adapted from Taste of Home.