Jump to recipe: Fettuccini Carbonara
Ever need a break from Prego or Alfredo on your pasta noodles or zucchini zoodles? But it’s been a long day, and you’re tired. I get it! You should still be able to have a tasty dinner that doesn’t take long to pull together. Treat yourself to this Fettuccini Carbonara recipe for a delicious pasta dish that is so incredibly fast and easy you’ll be hard pressed to reach for a jar of sauce ever again.
The recipe comes together in the time that it takes water to boil plus the 8 minutes it takes pasta to boil or the zucchini to spiralize. Unless you’re using fresh pasta, that’ll cut off 4 minutes.
You can jazz it up if you’d like with peas and mushrooms. Black fettuccini noodles are fun too! Many of them get their color from squid ink, but don’t let that deter you. It doesn’t taste any different than its lighter brethren. For me personally, I like the basic Carbonara with lots and lots of garlic. YUM.
Keep it simple by serving it up with rustic tomato tart, or garlic bread, a fresh Parmesan Garlic Salad. A crisp sauvignon blanc pairs really nicely with this meal and if you’ve got a mind for dessert? Try some fresh berries and vanilla ice cream. I love Fettuccini Carbonara not only because it’s so easy, but because everyone in our family (from 5 to 75) can’t get enough of it! Maybe it’s the bacon? Maybe it’s the lightness of the sauce? Maybe it’s the butter? I really don’t know.
All I know is, it’s a winner every time it hits the table and that makes me feel like I’ve hit a home run for my family!Print
Classic pasta dish. Easy to make with less than 10 ingredients. Yum. Make this a meal with a salad or serve it as a side. Everyone in our family loves it! | www.lakesidetable.com
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 0 people
- 8 ounces fettuccini pasta
- 2 shallot (minced)
- 1 clove garlic
- 2 egg yolks
- 6 strips bacon (cooked and chopped)
- 1/2 cup heavy cream
- 1 tablespoon olive oil
- salt and pepper
- 1/4 cup parmesan cheese (grated)
- Over medium low heat, add the bacon and cook until done but flexible. Sauté shallots and garlic until soft.
- Turn off heat. Add cream, parmesan cheese, and egg yolks to the shallots and bacon. Mix well.
- Boil pasta until al dente. If you’re using frozen fresh pasta about 6 minutes. If it’s not frozen, 4 minutes.
- Lift pasta out of pot and put into cream mixture. If a little of the pasta water gets into the sauce, that’s ok. The starch in the water with help thicken it up. Stir well and serve.
- Drizzle with olive oil. Top with parsley and parmesan. Add salt and pepper to taste.
|Amount Per Serving|
|% Daily Value*|
|Total Fat 22.2g||34%|
|Saturated Fat 9.5g|
|Trans Fat 0.3g|
|Total Carbohydrate 22.7g||8%|
|Dietary Fiber 0.1g||0%|
|Vitamin A 138.2µg||9%|
|Vitamin C 0.5mg||1%|
With Zucchini Zoodles
|Amount Per Serving|
|% Daily Value*|
|Total Fat 19.8g||30%|
|Saturated Fat 8.8g|
|Trans Fat 0.3g|
|Total Carbohydrate 1.9g||1%|
|Dietary Fiber 0.1g||1%|
|Vitamin A 106.9µg||7%|
|Vitamin C 1.5mg||2%|
- Serving Size: 0
- Calories: 339
- Sugar: 0
- Sodium: 0
- Fat: 0
- Saturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 0
- Fiber: 0
- Protein: 0
- Cholesterol: 0
Homemade pasta takes some time, but it's not hard. It's super fun to make and once you eat it, you will never want to buy a box of pasta again. It's that good! | www.lakesidetable.com
- 2 cups flour all purpose
- 1/4 cup semolina
- 3 eggs
- 2 tablespoons water
- 1 pasta machine
Place flour and semolina in a large bowl and mix them together. Make a well or crater in the center.
Add the 3 eggs and water to the center of the flour mixture. Mix this altogether with your hands until the dough easily comes off them.
When the dough forms a soft smooth ball, about 10 minutes, wrap it in plastic wrap for at least 20 minutes and up to 3 hours.
Divide ball into 4 equal pieces. Take one piece out and rewrap the other 3 pieces in plastic wrap.
Flatten the piece of dough and roll it through the machine* at it's widest setting. Fold it into thirds and run it through this widest setting again. Do this again 2 more times, folding into thirds each time.
Turn the machine to it's next setting (#2) and roll through twice. Do this all the way up to #6, running the dough through twice each time.
At #6, the pasta should be at least 4 to 6 feet in length. If you are making lasagna noodles, cut it at the length you want and dry the sheets on clean dish towels. If you are making linguini or spaghetti noodles, cut the pasta into your desired length and run the sheets through the cutter attachment.
Dry the noodles on a pasta drying rack, or a clean dish towel sprinkled with semolina.
If not using immediately, store dry pasta in zip locks in the freezer for up to 4 months.
To cook, plunge pasta into rapidly boiling salted water for 3 minutes. Drain and serve immediately.
* If the dough pulls and tears, it's too wet. Powder it with flour and run it through again.
Add a liberal amount of salt to the boiling water. Pasta gets a wonderful flavor from this.
If you like a firmer noodle, boil it for less time. If you like a softer noodle, boil it for 4 minutes. To stop the cooking process, run it under cold water.
I like to boil pasta for 2 minutes, then add it directly to a hot sauce and serve it immediately. It continues to cook a little more in the sauce and I think the texture and firmness is perfect!