Best Fettuccini Carbonara Recipes

FETTUCCINI CARBONARA

Fettuccini Carbonara image

This carbonara is a delectable, mouth watering pile of yummy goodness. I recommend a nice salad with it - that's all you will need for a complete meal.

Provided by Sarah W. Lennox

Categories World Cuisine Recipes European Italian

Time 35m

Yield 6

Number Of Ingredients 10

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
½ cup heavy cream
¾ cup shredded Parmesan cheese
salt and pepper to taste

Steps:

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.

Nutrition Facts : Calories 613.9 calories, Carbohydrate 64.8 g, Cholesterol 165.9 mg, Fat 28.6 g, Fiber 3.2 g, Protein 26 g, SaturatedFat 11.5 g, Sodium 750.3 mg, Sugar 4.8 g

FETTUCCINI CARBONARA WITH GORGONZOLA

Fettuccini Carbonara With Gorgonzola image

This recipe comes from a Ristorante in San Diego, CA. Prepare sauce while pasta is cooking to ensure that the fettuccine will be hot when the sauce is finished; the heat of the pasta cooks the raw eggs that are tossed with it.

Provided by Barb G.

Categories One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 lb fettuccine
1/4 cup olive oil
2 garlic cloves, minced
2 (10 ounce) packages frozen artichoke hearts, thawed, quartered
1 1/2 cups crumbled gorgonzola (about 6 ounces)
1 cup whipping cream
1 cup half-and-half
1 teaspoon dry crushed red pepper
1 teaspoon fresh ground black pepper
1/2 teaspoon salt
3 large eggs, beaten to blend
8 slices cooked bacon, cut into 1 inch pieces
1 cup grated parmesan cheese (about 3 ounces)
1/4 cup chopped parsley

Steps:

Cook pasta in heavy large pot of boiling salted water until tender but still firm to bite.
Drain well, reserving 1/2 cup pasta cooking liquid (water).
Meanwhile, heat olive oil in heavy large pot over medium-high heat.
Add garlic and saute 2 minutes.
Add artichoke hearts; saute 5 minutes.
Add 1/2 cup Gorgonzola cheese, cream, half and half, crushed red pepper, black pepper and salt and simmer until sauce thickens, about 5 minutes.
Add hot pasta to sauce and toss to coat.
Remove from heat.
Add Eggs to pasta and toss well.
Add bacon, 1/2 cup Gorgonzola, 1/2 cup Parmesan cheese and parsley and toss to incorporate.
Add reserved pasta cooking liquid to thin sauce, if desired.
Sprinkle remaining 1/2 cup Gorgonzola and 1/2 cup Parmesan cheese over pasta and serve.

Nutrition Facts : Calories 1328.5, Fat 80.3, SaturatedFat 38.5, Cholesterol 435.9, Sodium 1942.2, Carbohydrate 100.4, Fiber 9.6, Sugar 3.2, Protein 54.3