Dec 4, 2006
Fettucine Carbonara
- 2 tbsp butter
- 2 eggs
- 2 tbsp heavy cream
- 4 oz. bacon, diced
- 1/2 lb fettucine
- 1/2 cup parmesan, grated
- 2 tbsp parsley, minced
- salt and cracked pepper
- paprika
- 1 scallion, minced
- Cook the pasta in boiling salted water.
- Beat the eggs with the cream.
- Fry the bacon with the scallion until crisp.
- Drain the pasta and return to the pot. Add the butter and the egg mixture and toss.
- Stir in the bacon, parmesan, and parlsey. Season with salt, pepper, and paprika. Serve.
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