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Fettuccine Carbonara
Review Overview
ease of preparation and cooking
6.5availability of ingredients
10specialized cooking utensils required
9Fettuccine Carbonara
Author: Reverend Eric
Ingredients
- 8 slices extra thick bacon sliced into ¼ inch strips
- ½ cup water
- 4 eggs
- ¾ cup finely grated Parmesan cheese
- 1 T bacon drippings
- Fresh Ground Black Pepper
- 1 lb dry fettuccine
Instructions
- Slice bacon into strips and place in a non-stick skillet with ½ cup water over medium high heat
- Stir bacon and allow to plump and separate.
- Continue Cooking over medium high heat until water evaporates and turn down to medium low to render fat and cook until crisp.
- Reserve 1 Tablespoon bacon drippings.
- Meanwhile combine eggs, Parmesan cheese and black pepper set aside.
- Place 8 cups of water in a dutch oven and salt with 1T kosher salt and bring to boil.
- Cook Pasta according to package directions.
- You will need a large glass bowl, medium tongs and a 2 oz. ladle
- fill the large glass bowl with hot water 4 minutes before pasta is done
- at the 3 minute mark put the tablespoon of bacon drippings in the egg and cheese mixture and stir to prevent cooking the eggs.
- at the 2 minute mark add 2 oz. of the hot pasta water to the egg mixture and mix
- at the 1 minute mark drain water from the large bowl and preheat the serving bowls
- when the pasta is done place the noodles in the large glass bowl i use a pasta fork to move the pasta from the dutch oven to the glass bowl letting the pasta retain a little water
- pour the egg mixture over the pasta and toss for a while.... 2 to 4 minutes until the heat from the pasta cooks the egg.
- toss in crumbled bacon
- portion and sprinkle with Parmesan cheese and enjoy
What I’ve been cooking…
Review Overview
ease of preparation and cooking
6.5availability of ingredients
10specialized cooking utensils required
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