This fettuccine carbonara recipe is a classic italian pasta dish. The creamy white sauce compliments the mushrooms and bacon. Serves 4.
Ingredients
- 5 cups of fettuccine pasta
- 6 bacon rashers, thinly sliced
- 1 cup of button mushrooms, thinly sliced
- 10 oz of cream
- 4 eggs, lightly beaten
- 1 cup of parmesan cheese, grated
Cooking Instructions
Heat a large saucepan of salted water and bring to a boil. Add the fettuccine pasta and cook for 10 minutes, or until the pasta is al dente. Drain well. Transfer pasta back to pan and cover to keep warm.
Cook the bacon in a large frying pan, stirring occasionally until the bacon is crispy. Stir in the mushrooms into the pan and continue to cook until softened. Add the cream and stir through with the rest of the ingredients.
Work quickly to combine the bacon mixture, hot pasta, eggs and cheese into the one saucepan.
Serve immediately with some extra parmesan shavings on top if desired.
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{ 3 comments… read them below or add one }
I would like to suggest you to put in tiny bits of chicken to make it more tastier.
Is it necessary to have mushrooms with it? I hate them.
I suggest that you cook the cream sauce while the pasta cooks also drain off the excess bacon fat you can use 1/2 and 1/2 instead of whole cream yes you can omit mushrooms
I like crimini mushrooms they are baby portabello more or less
you can add a bit of powder chicken bullion base for added flavor adjust for salt
variation use minced onion and fry with bacon
chopped prosciutto works well instead of bacon or ham and fat from ham diced