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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Fettuccine Alfredo Carbonara Recipe

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This recipe for Fettuccine Alfredo Carbonara is from Scott Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 9-oz. pkgs. fettuccine egg noodles
6 tbsp. butter
1 1/2 c. heavy whipping cream (thickens the best), divided
1-2 c. grated Parmesan cheese, divided
Fresh garlic, sliced or minced (amt to taste-we use a lot)
3-4 strips (or more) of bacon, cooked & crumbled
Salt & pepper (to taste)
Nutmeg (to taste)
Directions:
Directions:
1) Cook noodles in salted water until a la dente. Drain well.
2) Meanwhile, melt butter with garlic in wide skillet over high heat until butter is lightly browned. (Mason likes the butter "almost" burned.)
3) Add about 1/2 of the cream & cook rapidly until slightly thickened. Add bacon.
4) Reduce heat to medium, add cooked noodles & mix gently.
5) Add about 1/2 c. Parmesan cheese and 1/2 c of remaining cream.
6) Lift & mix pasta gently.
7) Repeat with remaining Parmesan & cream, until you like the consistency.
8) Serve, seasoning with salt & pepper. Sprinkle with nutmeg if desired. Top with more Parmesan if desired.
Personal Notes:
Personal Notes:
One of Blake's specialties!
Additional step; between each step, scream at wife to "get out of the kitchen!" - sons, this is truly optional.

 

 

 

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