"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pasta Carbonara Recipe

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This recipe for Pasta Carbonara, by , is from The Jensen 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!

Linda Reade


1 lb. fresh fettuccini or dried fettuccine
1 lb. bulk sweet Italian sausage links or sweet Italian sausage links
lb. bacon
cup fresh grated Parmesan cheese
cup fresh grated Romano cheese (or 1 cup of either of the above cheeses)
cup minced parsley

At room temp for 2 hours

4 eggs
1/4 c. heavy cream or whipping cream
1/4 cup butter

Heat an empty 9x12 baking dish or serving dish (I prefer Pyrex for this, you can see under it to make sure the ingredients are mixed) in an oven at 250 F.

Fry the bacon until well done, crumble into a medium to large bowl

Reserve the fat for later use if you'd like.

Either by hand or with a food processor, finely mince the black olives and combine with the bacon.

In a medium skillet, brown the sausage over medium heat until cooked through.

Combine the bacon/olive mixture and set aside.

Beat the eggs and cream together until well combined but not frothy.

Meanwhile, boil the fettucini in about 6 quarts off boiling water, 6 minutes for fresh fettucini, about 12 for dried (a little less if you like al dente)

Drain well.

remove the baking dish from the oven.

The next step sort of has to be done quickly: dump the pasta into the baking dish and toss immediately with the butter.

Pour the egg and cream mixture over the pasta to coat, enjoying the sizzling sound you hear.

Add the sausage/olive/bacon mixture and parsley, and toss to combine.
Add the Parmesan cheese and toss again to combine. Serve immediately. This pasta will keep well in the fridge for about 3-4 days




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