Fettuccine Carbonara
Where in the world did we get this recipe???
We go to great lengths to
mention our sources wherever possible. All we can tell you is that this is
Jill St. John's Carbonara recipe, which we watched her prepare on TV
decades ago (GMA is our best guess.) What really got our attention was
the fact that she added mushrooms. Yum! Feel free to substitute spaghetti
for the fettuccine if you wish [we do.] And if
egg safety is a
problem in
your area, you may want to consider using pasteurized liquid eggs.
6 slices bacon, diced
2 garlic cloves, minced
1/2 cup chopped onion
12 ounces fresh mushrooms, sliced
3 eggs
1 cup grated Parmesan cheese
1/4 teaspoon red pepper flakes
1/8 teaspoon freshly ground pepper
1 pound fettuccine
In a medium skillet combine bacon, garlic and onions and mushrooms.
Cook over low heat about 12 minutes. Meanwhile, beat eggs in a small
bowl. Add cheese,
pepper flakes and pepper. In a large bowl toss cooked
pasta with bacon mixture. Then
quickly add eggs and toss again. Serve
immediately with additional cheese. Serves 4
to 6.
Featured Archive Recipes:
Marcella Hazan's
Carbonara Sauce
Fresh Fettuccine Alfredo
Marcella on Matching Pasta to Sauce
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