Fettuccine Carbonara. Heat olive oil in a large heavy saucepan over medium heat. Stir in onion and bacon, and cook until bacon is evenly browned. The heat of the pasta will cook the sauce and thicken.
When prosciutto, Italian for air-dried rather than smoked ham, isn't available, cook two extra slices of bacon instead. This rich and creamy pasta dish is as good or better than the popular restaurant version. No cream… just eggs, bacon/pancetta, pasta and parmesan cheese. You can have Fettuccine Carbonara using 11 ingredients and 6 steps. Here is how you cook that.
Ingredients of Fettuccine Carbonara
- You need of Main.
- Prepare 1/2 lb of Fettuccine.
- Prepare 1 cup of frozen peas.
- Prepare of Sauce.
- It's 1/4 cup of cream cheese.
- It's 1/4 cup of Ceasar dressing.
- Prepare 1 tbsp of Flour.
- Prepare 1 cup of Milk.
- It's 1 packages of diced ham.
- Prepare 1 pinch of Parsley.
- It's 3 tbsp of Parmesan.
I'm a bit of a pasta nut. And really, what's not to love about a nice, big bowl of carbolicious-ness. Authentic Pasta Carbonara is easy to make, full of bacon flavor, and smothered in a cheesy egg sauce that will make you crave more. What is the origin of pasta carbonara?
Fettuccine Carbonara instructions
- Cook pasta in a medium pot..
- In a medium saucepan - beat cream cheese, dressing, flour with a wisk until well blended..
- Slowly add milk, stirring constantly until well blended..
- Add ham, parsley and parmesan to the sauce, mixing frequently on med/low heat for 5 min..
- Add frozen peas to the pasta for the last 3 minutes..
- Drain pasta and peas; return to pan and add sauce, mixing lightly on low heat for 2-3 min..
Pasta carbonara originates in the Rome region of Italy. No one knows the exact story behind the origination of the dish, but we do know where the location where the dish comes. We are honoured to have this incredible chef, author, restauranteur and old friend of Gennaro Contaldo share with us - and you - his authentic Italian carbonara recipe. Luscious and wonderfully indulgent, pasta carbonara takes as long to make as it does to cook the pasta. The ingredients are simple—just spaghetti (or other long pasta), and the carbonara is made with pancetta or bacon, eggs, Parmesan, a little olive oil, salt and pepper.
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