This carbonara recipe with cream features lots of crispy bacon tossed with hot, buttered noodles, whipped egg, and a generous measure of Parmesan cheese to make this popular dish.
Ingredients
- ½ pound bacon, cut into small pieces
- 4 large eggs, at room temperature
- ¼ cup heavy cream, at room temperature
- 1 cup grated Parmesan cheese
- 16 ounces dry fettuccine pasta
- ¼ cup butter, softened
- ¼ cup chopped parsley
- ground black pepper to taste
Directions
Step 1
Cook and stir bacon in a large skillet over medium-high heat until evenly browned and crisp, about 10 minutes. Drain on a paper towel-lined plate and set aside.
Step 2
Beat together eggs and cream in a medium bowl until just blended. Stir in Parmesan cheese and set aside.
Step 3
Fill a large pot with lightly salted water and bring to a rolling boil. Cook pasta in boiling water until tender yet firm to the bite, about 8 minutes. Drain and return pasta to the pot.
Step 4
Add softened butter to the pot and toss with pasta until butter is melted. Add bacon and egg-cheese mixture. Stir until the heat of pasta cooks eggs, then garnish with parsley and black pepper to serve.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 395 | |
% Daily Value * | |
Total Fat18g | 23% |
Saturated Fat9g | 43% |
Cholesterol133mg | 44% |
Sodium450mg | 20% |
Total Carbohydrate42g | 15% |
Dietary Fiber2g | 7% |
Total Sugars2g | |
Protein18g | |
Vitamin C3mg | 13% |
Calcium144mg | 11% |
Iron2mg | 13% |
Potassium219mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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