Fettuccine Carbonara


Pasta and BACON!!! Now we’re talkin’! Ever since we enjoyed this in that small little cafe in Venice, I’ve just had to make it myself. This is one tasty dish, and fairly easy to make.  So get in there and get your hands dirty.

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Use These…
  • 1 lb fresh fetuccine
  • 1 lb thick  sliced bacon, chopped into 1/4″ strips
  • 8 oz button mushrooms, sliced (Optional)
  • 1 medium yellow onion, diced
  • 4 cloves crushed garlic (more if you really love garlic)
  • 6 egg yolks, beaten
  • 1 cup heavy cream
  • Cracked pepper to taste
  • Parmesan cheese, grated
  • Olive oil

Do This…

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  • The pasta should be boiled until it’s reached a nice toothy al dente texture.
  • Remove the pasta from the sauce pan and reserve the liquid for later.

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  • Fry the bacon and onions in a pan over medium heat.

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  • Remove the bacon from the pan, making sure to leave the bacon fat in the skillet and set the bacon aside.

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  • Add the onions to the bacon fat and cook until translucent.
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  • Add a dash of olive oil during cooking and add mushrooms and garlic to the pan
  • Cook until the mushrooms are soft.
  • Immediately add the pasta back to the saucepan and place on a very low heat
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  • Stir the beaten egg yolks and cream into the pasta and add sufficient reserved liquid from the pasta to make a creamy sauce

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  • Add the mushroom and onion mixture and stir to combine
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Be careful not to break the bacon!

 

  • Add the bacon and stir to combine.

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  • Serve while still hot and garnish with black pepper, parmesan cheese, and parsley

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Fettuccine Carbonara

Use These…
  • 1 lb thick  sliced bacon, chopped into 1/4″ strips
  • 8 oz button mushrooms, sliced (Optional)
  • 1 medium yellow onion, diced
  • 4 cloves crushed garlic (more if you really love garlic)
  • 6 egg yolks, beaten
  • 1 cup heavy cream
  • Cracked pepper to taste
  • Parmesan cheese, grated
  • Olive oil
IMG_20150314_202207_1
Do This…
  1. The pasta should be boiled until it’s reached a nice toothy al dente texture.
  2. Remove the pasta from the sauce pan and reserve the liquid for later.
  3. Fry the bacon and onions in a pan over medium heat.
  4. Remove the bacon from the pan, making sure to leave the bacon fat behind and set the bacon aside.
  5. Add the onions to the bacon fat and cook until translucent.
  6. Add a dash of olive oil during cooking and add mushrooms and garlic to the pan
  7. Cook until the mushrooms are soft.
  8. Immediately add the pasta back to the saucepan and place on a very low heat
  9. Stir the beaten egg yolks and cream into the pasta and add sufficient reserved liquid to make a creamy sauce
  10. Add the mushroom and onion mixture and stir to combine
  11. Add the bacon and stir to combine
  12. Serve while still hot and garnish with black pepper, parmesan cheese, and parsley

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