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I found this recipe on a blog that I follow. It looked easy so I decided to try it for dinner. My boys loved it. It seemed a little dry, and I like my food more saucy. When I made it again, I doubled sauce for the recipe. It was better, but it still seems like it is missing something and I can’t quite put my finger on it.
Rating: 3 stars Difficulty of Recipe: 4 stars
How I changed it: I doubled the sauce.
Things I may do differently next time: Not too sure yet
Will I make it again? Most likely because it was a hit with my boys.
Pin this now to find it later
Pin ItPasta Carbonara
Ingredients
- 4 eggs
- 1/4 cup butter or margarine
- 1/4 cup whipping cream
- 1/2 pound bacon We used a full pound
- 1 pound fettuccine or spaghetti
- 1 cup Parmesan cheese grated
- 1 tablespoon parsley
- pepper
Instructions
- Let eggs, butter, and cream and stand at room temperature for 2 to 3 hours.
- Cook bacon (we lay it on a pan and cook it in oven at 375 for 20 minutes or 400 for 10).
- Drain grease from bacon.
- Beat together eggs and cream just til combined. Cook pasta.
- Turn hot pasta into serving dish (we use 9x13). Toss pasta with butter.
- Pour egg mixture over and toss til pasta is well coated.
- Add bacon, cheese and parsley, toss to mix. Season to taste with pepper.
- Put in oven at 350 for about 10 minutes to cook eggs completely.
Nutrition
Calories: 657kcalCarbohydrates: 55gProtein: 25gFat: 37gSaturated Fat: 17gCholesterol: 243mgSodium: 646mgPotassium: 323mgFiber: 2gSugar: 2gVitamin A: 788IUVitamin C: 1mgCalcium: 251mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
I use to get Pasta Carbonara at a restaurant near me. It had mushroom and English peas in it. Loved the mushrooms, but hate peas so I would always push them to the side.
I added sliced black olives and sliced mushrooms. It was already a great casserole and this just tweeked it a little.