Fettucine Carbonara by San Georgio

• 調理時間: 10 minutes
• 総時間: 1 hour

材料

1 pckg 12 oz. San Giorgio Fettuccine, uncooked

1/4 cup butter or margarine, softened

1/2 cup heavy or whipping cream, at room temperature

1/2 cup Grated Parmesan cheese (or half Parmesan and half Romano - per Serious Eats)

2 Tbs chopped fresh parsley

6 bacon slices, cooked, crumbled (or Pancetta)

2 eggs (Try 1 whole egg and 2 egg yolks - per Serious Eats)

Salt and Pepper to taste

手順

Cook the pasta:

Prepare the San Giorgio fettuccine according to the package directions. Drain and set aside.

Prepare the sauce:

In a large bowl, whisk together the eggs, heavy cream, and Parmesan cheese.

Add salt and pepper to taste.

Combine the ingredients:

Add the cooked, drained fettuccine to the bowl with the sauce mixture, along with the crumbled bacon and softened butter.

Toss quickly to combine, using the heat from the pasta to cook the eggs and melt the cheese into a creamy sauce.

Finish and serve: Sprinkle with fresh parsley and serve immediately.

Garnish with additional Parmesan cheese and black pepper if desired.

Tips for success:

Prevent scrambled eggs: For a smooth, silky sauce, add the egg mixture to the hot, but not scorching, pasta off the heat. Mixing vigorously will prevent the eggs from scrambling.

Emulsify with pasta water: If the sauce is too thick, add a small amount of the reserved pasta cooking water, a little at a time, to achieve a creamier consistency.

Room temperature ingredients: Using room temperature eggs and cream is crucial for proper emulsification.

Freshly grated cheese: Use high-quality, freshly grated Parmesan or a mix of Parmesan and Pecorino Romano for the best flavor and textur

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