PASTA WITH CARBONARA SAUCE Printed from COOKS.COM
4 eggs 1/4 c. butter 1/4 c. whipping cream 1/2 lb. bacon, cut up 1 lb. fettuccine or spaghetti 1 c. grated Parmesan or Romano 1/4 c. snipped parsley Pepper Let eggs, butter and cream stand at room temperature for 2-3 hours. Cook bacon until brown, let drain. Heat ovenproof serving dish in a 250 degree oven. Meanwhile, beat together eggs and cream must until combined. Add pasta to a large amount of boiling, salted water. Cook 10-12 minutes or until tender, but firm. Drain well. Turn hot pasta into the heated serving dish; toss pasta with butter. Pour egg mixture over and toss until pasta is well coated. Add bacon, cheese, and parsley; toss to mix. Season to taste with pepper. Serve immediately. Makes 12 side dish servings.
FETTUCINI CARBONARA 2 lg. green onions, diced 6 slices bacon Saute onions in olive oil until glazed not brown. Add bacon and cook until done. Drain grease. Cook pasta (green or white) about 12 minutes. Drain. SAUCE: 3 egg yolks, beaten 1/2 c. heavy cream 1/2 c. grated Parmesan cheese Heat over low heat until smooth, add onions and bacon. Pour over cooked pasta. LINGUINI A LA CARBONARA
1 lb. linguini 1/2 lb. bacon 1/2 lb. ham 1 med. onion, finely cut 1 pt. half & half 3 egg yolks 2 Knorr chicken bouillon cubes Grated Parmesan cheese Cook linguini in boiling salted water until tender, al dente. Drain and keep hot. Meanwhile, cut bacon into 1 inch squares and fry on skillet. Drain bacon fat. Add onion and cubed cut ham to bacon and saute until onion is tender. Beat egg yolks in half and half and add, stirring rapidly to sauteed ingredients above. Take bouillon cubes and crush into sauce making sure they dissolve completely. Lastly, add enough grated Parmesan until sauce thickens. Take linguini and place on a hot platter. Pour sauce over the linguini and serve immediately.