Fettuccine Carbonara

By: Marge Perry & David Bonom

  • Yield:

    4-6 Servings

  • Cuisine:

    Italian

  • Course:

    Entrée

Ingredients

1 pound fettuccine pasta
6 ounces thick sliced bacon, chopped
1/2 cup finely chopped shallots
1 garlic clove , minced
4 large eggs, lightly beaten
3/4 cup grated Parmigiano-Reggiano cheese
1/3 cup heavy cream
1/4 teaspoon ground black pepper


Directions

  1. Bring a large pot of salted water to a boil, add the pasta and cook according to package directions; drain.
  2. Heat a large nonstick skillet over medium. Add the bacon and cook, stirring occasionally, until starting to brown, 5 to 6 minutes. Add the onion and garlic and cook, stirring occasionally, until beginning to brown, about 4 minutes, Add the fettuccine and cook until hot, about 1 minute. Combine the eggs, cheese, milk, and pepper in a small bowl. Remove the skillet from the heat and stir in the egg mixture, stirring until the sauce is thick and creamy. Serve immediately.