This carbonara recipe with cream features lots of crispy bacon tossed with hot, buttered noodles, whipped egg, and a generous measure of Parmesan cheese to make this popular dish.
Ingredients
- bacon: 0.5 pound (cut into small pieces)
- eggs, at room temperature: 4 piece
- heavy cream, at room temperature: 0.25 cup
- Parmesan cheese: 1 cup (grated)
- ounces dry fettuccine pasta: 16 piece
- butter: 0.25 cup (softened)
- parsley: 0.25 cup (chopped)
- ground black pepper: (to taste)
Metric Conversion
Stages of cooking
-
Cook and stir bacon in a large skillet over medium-high heat until evenly browned and crisp, about 10 minutes. Drain on a paper towel-lined plate and set aside.
-
Beat together eggs and cream in a medium bowl until just blended. Stir in Parmesan cheese and set aside.
-
Fill a large pot with lightly salted water and bring to a rolling boil. Cook pasta in boiling water until tender yet firm to the bite, about 8 minutes. Drain and return pasta to the pot.
-
Add softened butter to the pot and toss with pasta until butter is melted. Add bacon and egg-cheese mixture. Stir until the heat of pasta cooks eggs, then garnish with parsley and black pepper to serve.
