FETTUCCINE CARBONARA

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Fettuccine Carbonara image

The secret here is to use a good quality olive oil. Secondly, you have to move very quickly when adding the hot pasta to the eggs - as you don't want scrambled eggs. Sometimes the first attempt isn't very pretty, but it gets better with experience!

Provided by Lori Loucas

Categories     Pasta

Time 30m

Number Of Ingredients 9

1/4 lb bacon, diced
1/4 c prosciutto, chopped
2 large garlic cloves, flattened but kept whole
1 tsp good quality olive oil
1 lb fettuccine noodles
3 eggs
1/2 c grated romano cheese, divided use
freshly ground black pepper, to taste
grated parmesan cheese (not the green can, please!)

Steps:

  • 1. Cook the bacon until crisp but not browned. Add the Prosciutto, garlic, and oil to the bacon. Simmer.
  • 2. Cook the fettuccine in boiling salted water until al dente.
  • 3. While pasta cooks, beat the eggs in a large bowl with 1/4 cup of the Romano cheese. Set aside.
  • 4. When fettuccine is done, drain and turn into the bowl with the beaten eggs. QUICKLY toss together. This is the secret to the whole thing.
  • 5. Remove the garlic cloves from the bacon mixture. Pour the bacon mixture into the pasta bowl and toss again.
  • 6. Pour the pasta into a serving bowl and top with freshly ground black pepper, the remaining 1/4 cup of Romano cheese, and the Parmesan cheese. Serve immediately.

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