This delicious fettuccine carbonara is full of tasty goodness. A nice salad is a good idea to go with it. It’s enough for a complete meal.
Ingredients
- Five teaspoons of olive oil
- Four shallots, diced
- 1 pound bacon, cut into strips
- One large onion, cut into thin strips
- One clove of garlic, chopped
- 1 (16-ounce) package dry fettuccine pasta
- 3/4 cup shredded Parmesan cheese
- 1/2 cup heavy cream
- Three egg yolks
- salt and pepper to taste
Directions
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- Over medium heat, heat olive oil in a large saucepan. Sauté shallots till softened. Stir in the bacon and onion. Cook and stir until evenly brown. When bacon is half-done, stir in garlic. Turn off the heat.
- Bring a large saucepan of water to a boil. Cook the pasta for 8-10 minutes or until it is al dente. Drain the pasta and return it to its original pot.
- Whisk together Parmesan cheese, cream, and yolks in a large bowl. Pour bacon mixture over pasta; stir in the cream mixture—season with salt.