Quick Fettuccine Carbonara
This succulent and tantalizing dish is perfect to make when you don't have a lot of time to prepare dinner.
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
bacon
thick-sliced, diced |
|
| 1 | pound |
pasta, fettuccine
|
|
| 3 | large |
eggs
|
|
| ⅓ | cup |
parsley leaves
fresh, chopped |
|
| 1 | tablespoon |
italian seasoning
dried |
*
|
| 1 | cup |
Parmesan cheese
grated |
|
| 1 | x |
black pepper
freshly ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
bacon
thick-sliced, diced |
|
| 453.6 | g |
pasta, fettuccine
|
|
| 3 | large |
eggs
|
|
| 79 | ml |
parsley leaves
fresh, chopped |
|
| 15 | ml |
italian seasoning
dried |
*
|
| 237 | ml |
Parmesan cheese
grated |
|
| 1 | x |
black pepper
freshly ground |
*
|
Directions
Sauté the bacon in a small skillet until crisp. Remove with a slotted spoon and drain well on a paper towel.
Cook fettuccini noodles according to package instruction until firm and tender. Meanwhile, beat the eggs thoroughly in a large bowl suitable for serving. Have the cooked bacon and the chopped parsley ready at hand.
When the pasta is done, drain it immediately in a colander, and pour into the bowl of eggs and immediately begin tossing it. As the strands of pasta become coated with the beaten eggs, their heat will cook the eggs. Sprinkle the bacon, italian seasoning and parsley on, and serve immediately.
Top with lots of freshly grated parmesan cheese and freshly ground black pepper.
