Thursday, June 9, 2011

Pasta Carbonara

  • 1/2 pound bacon, cut into small pieces
  • 4 eggs, room temperature
  • 1/4 cup heavy cream at room temperature
  • 1 cup grated Parmesan cheese
  • 16 ounces dry fettuccine pasta
  • 1/4 cup butter, softened
  • 1/4 cup chopped parsley
  • ground black pepper to taste
  1. Cook bacon until crisp. Drain on paper towels.
  2. In medium bowl beat together eggs and cream just until blended. Stir in cheese and set aside.
  3. Cook pasta according to package directions. Drain and return to pan. Toss with butter until it is melted. Add bacon and cheese mixture and toss gently until mixed.

I made a few changes. I added Edamame and skipped the parsley. I also used fat free milk instead of heavy cream. I also realize that I forgot to add the black pepper, but it was so good that I forgot to take any pictures until after we were done eating which is why my picture is of a cold dinner consisting mostly of the edamame and bacon instead of all the pasta that the kids gobbled up.

Recipe was found at Allrecipes.

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Lora said...

I can't believe you're leaving in a week!
You will still blog, obviously, right?
and still somehow, though things will not change much for me in you leaving, you will be missed in the states. ;)
Love and Blessings on your preparations and travel.

KB and Whitesnake said...

This looks so good.