Skip Navigation Links
  Skip Navigation Links  

Rice and Pasta - Fettuccine Carbonara

  • 4 ounces bacon, cut into 1/2-inch wide strips
  • 3 cloves garlic, cut in halves
  • 1/4 cup dry white wine
  • 1/3 cup whipping cream
  • 1/2 pound fettuccine or spaghetti
  • 2/3 cup Parmesan cheese, grated
  • 1 large egg
  • 1 large egg yolk
  • Boiling salted water
  • Large pinch white pepper, ground

Sauté bacon and garlic until bacon is lightly browned, about four minutes. Discard garlic and all but 2 tablespoons drippings. Add wine to skillet. Cook over medium heat until wine is almost gone, about three minutes. Stir in cream and cook for two minutes; remove from heat.
Cook pasta in boiling water for seven to 10 minutes. Drain and return to dry saucepan. Whisk egg and egg yolk in small bowl, then mix in 1/3 cup cheese and pepper. Pour bacon-cream mixture over pasta in saucepan, tossing to coat. Heat just until hot. Stir in egg and cheese mixture and toss to coat evenly. Remove from heat and serve with remaining cheese. Yield: Four servings.
Submitted By: Leslie Zappulla
Hawkins Farmers Co-op
Print 3x5 recipe cards
Keeping Up
Market watch
National ag news
Catalogs & brochures
Get in touch
Education & more
Programs & projects
What's New?
This document copyright © 2023 by Tennessee Farmers Cooperative. All rights reserved. Legal Notice