Pasta carbonara

Last night I made a heart clogging pasta carbonara from this Fettucini Carbonara recipe at I’ve made other pasta carbonara recipes, and I’d been disappointed with them. This one, on the other hand, was absolutely delicious, beyond restaurant quality, by far the best carbonara recipe I’ve ever made. What’s interesting it’s that it didn’t differ much from other carbonaras, so I’m not sure what made it that good. It might have been the center-cut bacon, which was an unknown-to-me brand from Grocery Outlet – but who knows?
Here is the recipe:
Pasta Carbonara

  • 2 Tbsp. olive oil
  • 2 large shallots, chopped
  • 1 large onion, cut into short, thin strips
  • 1 lb bacon, cut into strips
  • 1 clove garlic, chopped
  • 1 package (12-16 oz) pasta
  • 3 egg yolks
  • 1/2 cup whipping cream
  • 3/4 cup shredded Parmesan cheese
  • salt & pepper to taste

    Heat olive oil in a heavy sauce pan over medium heat. Saute the shallots until soft. Add the onion and bacon and saute until the bacon is almost browned. Add the garlic, saute until the bacon is nice and crispy and keep warm over very low heat.
    Meanwhile make pasta in lightly salted water.
    Also meanwhile, whisk the egg yolks, cream and cheese together.
    Drain the pasta, put in a large serving bowl, add the bacon mixture, then the egg mixture, mix well and serve.

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