Recipe Background
Family Fettuccine Carbonara is designed to serve everyone in the family with room for seconds! Better yet, it allows the classic, creamy, incredibly rich sauce to be made without putting the raw eggs into the pasta, ensuring the sauce works every time, stress-free. Additionally, Family Fettuccine Carbonara uses succulent bacon and sharp parmesan to take this Italian classic to the next level. Your whole family will love it!
Family Fettuccine Carbonara is designed to serve everyone in the family with room for seconds! Better yet, it allows the classic, creamy, incredibly rich sauce to be made without putting the raw eggs into the pasta, ensuring the sauce works every time, stress-free. Additionally, Family Fettuccine Carbonara uses succulent bacon and sharp parmesan to take this Italian classic to the next level. Your whole family will love it!
Ingredients
- 1/2 pound bacon strips chopped
- 1 (16-ounce) package fettuccine
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 cup half-and-half
- 4 large eggs lightly beaten
- 1/2 cup Romano cheese grated, plus more, to taste, for garnish
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon fresh parsley minced, for garnish
Directions
- In a large skillet over medium heat, add the bacon and cook, while stirring occasionally, until crisp, about 5-8 minutes.
- Using a slotted spoon, transfer the bacon to paper towels to drain.
- Reserve 1 tablespoon of the bacon drippings in the skillet, draining the remainder.
- In a Dutch oven, bring salted water to a boil and cook the fettuccine to al dente, according to the package directions.
- Drain the pasta and return it to the pot.
- In the previously used skillet over medium heat, heat the reserved bacon drippings.
- Add the onions to the drippings and cook, while stirring, until tender, about 2-3 minutes.
- Add the garlic to the onions and cook, while stirring, until fragrant, about 1 minute.
- Reduce the heat to medium low.
- Add the half-and-half to the skillet and stir to combine.
- In a small bowl, add the beaten eggs.
- While whisking, slowly add a small amount of the warm cream mixture to the eggs until they are tempered.
- Add the egg-cream mixture into the skillet, while whisking constantly.
- Cook the sauce mixture, while stirring constantly, until it reaches 160 degrees F, about 8-10 minutes.
- Add 1/2 cup of the Romano cheese, the salt, the pepper, and the bacon to the sauce mixture and stir to combine.
- Add the fettuccine to the sauce mixture and toss to coat.
- Serve garnished with the parsley and the extra Romano cheese.
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