Today has been a bit of a challenge for me and I almost didn’t make Sunday Dinner. I chose Carbonara because I had all of the ingredients except the Spaghetti. Having spent most of the weekend inside, I decided to walk to the store to get the pasta and some much needed fresh air. Once I am at the store I realize I don’t have my wallet so I start my ten minute walk back home just as it begins to rain. At this point I was ready to skip Sunday Dinner and reclaim my place on the couch. But I persevered and found a box of fettuccine in the cupboard I decided would do just fine. After all, Carbonara is pasta covered in cheese and bacon. Do we really care what shape the pasta is? So after a long week and a rough start to my day, I ended up with a delicious bowl of Fettuccine Carbonara that was good enough to improve even the worst of moods.
As I explained above, Carbonara is traditionally served with spaghetti. Fettuccine is a little bit sturdier than spaghetti so I added a little cream to the eggs before tossing with the pasta. If you use spaghetti, I recommend leaving the cream out as it is too heavy for the thin pasta.
- 1lb dry fettuccine
- 8 slices bacon, diced
- 4 egg yolks
- 1/2 cup heavy cream
- 1 cup freshly grated parmesan
- lots of fresh ground pepper
- handful of chopped flat leaf parsley
- Mix egg yolks, cream, parmesan and lots of black pepper then set aside. You want to do this before you do anything else so you can mix the eggs with the pasta while it is still hot.
- Boil your pasta according to instructions being sure to set aside one cup of pasta water before draining.
- While your pasta is boiling, fry your bacon and drain on a paper towel.
- Put your cooked pasta into a large glass bowl and immediately start tossing with your egg mixture. Mix well to combine then add the bacon.
- Use the pasta water to thin out the sauce so you don’t end up with a big clump of pasta on your plate.
- Sprinkle with more cheese and parsley.