MY FAKE PASTA CARBONARA
I know it's probably not true pasta carbonara, but I love this. It's a bit high on the prep time but well worth the effort. Oh, and it's not for the faint of heart.
Provided by Bill Gary
Categories European
Time 3h25m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Heat an empty 9 x 12 baking dish or serving dish (I prefer pyrex for this, you can see under it to make sure the ingredients are mixed) in an oven at 250 F.
- Fry the bacon until well done, crumble into a medium to large bowl.
- Reserve the fat for later use if you'd like.
- Either by hand or with a food processor, finely mince the black olives and combine with the bacon.
- In a medium skillet, brown the sausage over medium heat until cooked through.
- Combine with the bacon/olive mixture and set aside.
- Beat the eggs and cream together until well combined but not frothy.
- Meanwhile, boil the fettucini in about 6 quarts of boiling water, 6 minutes for fresh fettucini, about 12 for dried (a little less if you like al dente).
- Drain well.
- Remove the baking dish from the oven.
- The next step sort of has to be done quickly: Dump the pasta into the baking dish and toss immediately with the butter.
- Pour the egg and cream mixture over the pasta and toss to coat, enjoying the sizzling sound you hear.
- Add the sausage/olive/bacon mixture and parsley, and toss to combine.
- Add the parmesan cheese and toss again to combine.
- Serve immediately.
- This pasta keeps well in the fridge for about 3-4 days.
- This is a good thing, because as everyone knows, the thing about Italian food is, you eat it and you're hungry again 20 days later.
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