Pasta Carbonara

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Mediterranean Delights

Home Main Dishes

Pasta Carbonara

This version calls for a good turkey bacon.

1 lb fettucine
6 ounces turkey bacon
2 large eggs, or egg substitute
3/4 cup freshly grated Parmesan cheese
1/4 cup heavy cream
1/4 tsp black pepper
1/4 cup chopped Italian parsley
2 Tbsp butter or margarine
1 Tbsp olive oil
salted water for boiling fettucine

1. Cook fettucine in salted boiling water for about 12-14 minutes, or
al-dente. While pasta cooks, move to next step.

2. Cook the turkey bacon in the tbsp olive oil in a frying pan, until crisp.
Drain on paper towels.

3. Whisk eggs, cheese, cream, parsley and pepper in a bowl until well
blended.

4. The fettucine should be cooked now and drain from water. Toss 1 cup
     cold water on fettucine, drain and return them to pot. Pour cream
     mixture over pasta and toss over a very low heat. Add butter and toss
     again until it melts and fettucine is evenly coated with cream sauce.
     Careful not to burn the sauce, heat should be very low just enough to
     quickly heat the egg in the sauce.

5. Place all the pasta in a large serving platter. Crumble the crisped turkey
bacon over fettucine. Serve immediately with extra Parmesan cheese.
Enjoy!