This is one of my most favorite recipes of all time. My Mom used to cook it as a special dinner when I was young and we always looked forward to it. I sadly didn’t have the faintest clue of what it actually was and had a tendency to call it “bacon pasta”. Then one day my husband corrected me shortly after we were married and let me know it was Fettuccine Carbonara. I told him that is a very fancy name for bacon pasta! You are probably all laughing at me right now, but at least my recipe will make up for my ignorance in pasta lingo.
- 8 Pieces of Bacon
- 3 Jumbo (or Lg) Egg Yolks
- 3/4 Cup of Heavy Whip
- 3/4 Cup of Grated Parmesan Cheese
- 1 Box (12-16oz) of Fettuccine Noodles
- Salt & Pepper (for taste)
- 1tbsp Olive Oil (for the water)
- Prepare the Fettuccine Noodles as directed on the package and cook your bacon until it is crisp (not burnt).
- While the noodles are softening and the bacon is cooking, add your 3 Egg Yolks to a bowl and whisk them together with the Parmesan Cheese and the Heavy Whip. Add in a pinch of salt and pepper for taste.
- Once the bacon is finished, pat dry to remove excess grease. Let it cool and then crumble it into the egg mixture.
- Once the noodles are finished cooking, strain and then slowly (slowly) add in the egg mixture. You want to do this a little at a time so as not to cook the egg yolk on the steaming noodles. I used a pair of tongs to help toss the noodles while pouring the mixture in.
- Serve on plates and top off with a pinch of Parmesan Cheese on the top!
You can add or substitute the bacon with baby portabella mushrooms to give it more texture and fullness.
My kids go just as crazy over this recipe as I had once. It probably isn’t the healthiest meal, but it is one of those meals that remind me of home. And well, I love bacon. 🙂