Pasta with creamy bacon and egg based sauce

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Name: My yummy fettuccine carbonara
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Italian
Ingredients: 1 Cup Heavy cream; 4 large Eggs Room temperature; 1 16 oz container Parmesan and ramanan cheese blend; 6 Slices Thick cut bacon Reserve 1 teaspoon of fat rendering from cookin; 1/2 Stick Butter (salted) Cubed; 1 Package Fettuccine pasta noodles; 1 Cup Parsley Chopped; 1 teaspoon Black pepper

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INGREDIENTS

1 Cup Heavy cream
4 large Eggs ; Room temperature
1 16 oz container Parmesan and ramanan cheese blend
6 Slices Thick cut bacon ; Reserve 1 teaspoon of fat rendering from cookin
1/2 Stick Butter (salted) ; Cubed
1 Package Fettuccine pasta noodles
1 Cup Parsley ; Chopped
1 teaspoon Black pepper

Servings

INSTRUCTIONS

Begin by placing raw whole eggs in a bowl of warm ( not boiling or extremely hot) water to bring to room temperature. Follow cooking directions on fettuccine noodles, cook to desired tenderness, drain, set to side. Score fat on sides of bacon, place bacon on a baking sheet without allowing overlap. You may slice bacon to accommodate in pan. Bake bacon in a preheated oven temp 375. Flip bacon after 12 minutes, then continue to back until crisp. Remove bacon from pan and place on paper towels to allow to drain fat. Retain 1 tsp bacon fat renderings. On med/ low heat combine cream and butter allowing butter to melt but not boil. Crack and beat eggs in a separate container. Add a small amount of cream mixture to eggs beating continually to prevent cooking of eggs. Slowly incorporate egg mixture to cream mixture on low heat until completely added. Bring to near boil then add 1 tsp of bacon fat. Add cheese slowly while beating. Combine with noodles mix thoroughly. Add parsley and pepper to taste. Crumble bacon over pasta, toss, serve.

NOTES

It's not as hard as it looks. Scoring the bacon helps it stay flat and get very crisp. You don't want scrambled Gregg's so add them slowly to the cream that is not boiling.

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My yummy fettuccine carbonara

1 Cup Heavy cream
4 large Eggs Room temperature
1 16 oz container Parmesan and ramanan cheese blend
6 Slices Thick cut bacon Reserve 1 teaspoon of fat rendering from cookin
1/2 Stick Butter (salted) Cubed
1 Package Fettuccine pasta noodles
1 Cup Parsley Chopped
1 teaspoon Black pepper

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Nutrition

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Serving Size: 1 Serving (227g)
Recipe Makes: 6 Servings

Calories: 785
Calories from Fat: 488 (62%)

Amt Per Serving		% DV

	Total Fat 54.2g	72 %
	Saturated Fat 28.6g	143 %
	Monounsaturated Fat 13.7g
	Polyunsanturated Fat 2.6g
Cholesterol 489.2mg		151 %
Sodium 1714mg		59 %
Potassium 311.1mg		8 %
Total Carbohydrate 26.4g		8 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 25.1g
Protein 47.4g		68 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 785

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