How do you make Fettucine Carbonara?!
How do I make it? I love the kind in the can but there's perservatives, artificial colouring, and artificial flavouring.
I only have Chedder cheese, wheat flour, cornstarch, low fat milk, butter, eggs, basic stuff. Cheese in my country (Malaysia) is very expensive and I'm just an amuteur. I'll get Parmesan and parsley if I have to.
Any simple ideas? From scratch will help. I'm a amuteur, note that.
Answers: It's a white sauce, with a cheesy taste.
How do I make it? I love the kind in the can but there's perservatives, artificial colouring, and artificial flavouring.
I only have Chedder cheese, wheat flour, cornstarch, low fat milk, butter, eggs, basic stuff. Cheese in my country (Malaysia) is very expensive and I'm just an amuteur. I'll get Parmesan and parsley if I have to.
Any simple ideas? From scratch will help. I'm a amuteur, note that.
Easy.
One of the most important ingredients is Pancetta or Bacon. Bacon is a substitute and will add a smoky flavor. Pancetta is not smoked, it is however Italian bacon.
For 1 pound of pasta you'll need.
1/4 Pound of Pancetta of Bacon (about 4 slices of bacon chopped into 1/4 inch pieces)
4 egg yolks
1 cup or so of Parmesan Cheese (plus extra for the pasta when it's served)
Black Pepper to taste
Cook the bacon just until it starts to crisp, and set a side.
Cook your pasta until just al dente. (it'll finish cooking in the sauce)
Mix together the egg yolks and the cheese.
Add cooked pasta to the bacon and the bacon drippings.
Toss to coat, and remove from the heat.
Stir in the cheese and egg yolks and toss to completely coat the pasta. The heat of the pasta will cook the egg yolks and turn the whole thing into creamy deliciousness!!!!
Sprinkle each serving with fresh chopped parsley and extra cheese.
I make this at least once a month, it's very easy and tastes fantastic. This is a very authentic recipe, so like most Italian foods it is very simple. The quality of the ingredients are what make this so good.
There really isn't any type of dairy in Carbonara other then the cheese. No butter, or milk, the creaminess comes from the egg yolks and the Parmesan.
Fettucine Carbonara
INGREDIENTS
1 pound dry fettuccini noodles
8 slices bacon
4 eggs
1/2 cup grated Parmesan cheese
1 1/4 cups heavy cream
ground black pepper to taste
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
Fry bacon in skillet over medium heat until crispy, remove and drain on paper towel. Chop with knife into bits.
Beat the eggs, cheese and cream in a bowl, then add the bacon. Pour over the pasta in the pan and toss gently using tongs.
Return the pan to a very low heat and cook for 1 to 2 minutes, or until slightly thickened. Don't overheat or the eggs will scramble. Season well with black pepper and serve.
Fettuccini Carbonara
INGREDIENTS
5 teaspoons olive oil
4 shallots, diced
1 large onion, cut into thin strips
1 pound bacon, cut into strips
1 clove garlic, chopped
1 (16 ounce) package fettuccini pasta
3 egg yolks
1/2 cup heavy cream
3/4 cup shredded Parmesan cheese
salt and pepper to taste
DIRECTIONS
Heat olive oil in a large heavy saucepan over medium heat. Saute shallots until softened. Stir in onion and bacon, and cook until bacon is evenly browned. Stir in garlic when bacon is about half done. Remove from heat.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain pasta, then return it to the pot.
In a medium bowl, whisk together egg yolks, cream, and shredded Parmesan. Pour the bacon mixture over the pasta, then stir in the cream mixture. Season with salt and pepper.
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hello!!!
I excuse me for my english but I am italian and I have some problem with english....
This dish it is not fettuccine carbonara but rigatoni....do you know rigatoni?
this is very plate.
Ingredients:
pasta (I repeat rigatoni and no fettuccine) one kilo
2 eggs
parmigiano
bacon
pepper
salt
you cook the pasta , it must to be the tooth (is it clear?)
and then you slamming the eggs with a pinch of salt and pepper....to procede it 's cooking the bacon In a frying pan whit oil....
when the pasta is cook ,you procede to season with eggs , bacon and parmigiano.
Fettucine Carbonara
Recipe #107237
This is one of my favourite recipes because it is so easy and can be made in a low fat version (see my low-fat fettucine carbonara version recipe)
by Susie T
4-6
servings
35 min 15 min prep
1 tablespoon olive oil
1 yellow onion, chopped
2 cloves garlic, crushed
4 slices bacon, fat removed and chopped into chunks (the smokey variety is tastier)
600 ml light cream
4 eggs
1/2 cup parmesan cheese, the shredded variety
1 teaspoon salt, I usually add a little more
pepper
500 g fettuccine pasta
1 teaspoon oil, for boiling pasta
1 teaspoon salt, for boiling pasta
parmesan cheese, extra
Not the one? See other Fettucine Carbonara Recipes
Place water in a large saucepan with a little oil and salt.
Bring to the boil and add fettucine.
Stir for a few minutes to prevent fettucine from sticking together.
Meanwhile, heat oil in a saucepan and gently cook onion, garlic and bacon on medium heat until onion becomes soft being careful not to burn.
In a bowl beat the eggs.
Pour in cream and whisk together.
Add salt and pepper and mix well.
Transfer cream mixture into saucepan (off the heat) with onion, garlic and bacon and stir quickly to combine.
When pasta is cooked, drain into a large serving bowl and stir in the carbonara sauce and combine well.
The heat of the pasta will cook the sauce and thicken.
Serve immediately with some extra parmesan cheese.