FETTUCCINE CARBONARA
The secret here is to use a good quality olive oil. Secondly, you have to move very quickly when adding the hot pasta to the eggs - as you don't want scrambled eggs. Sometimes the first attempt isn't very pretty, but it gets better with experience!
Provided by Lori Loucas
Categories Pasta
Time 30m
Number Of Ingredients 9
Steps:
- 1. Cook the bacon until crisp but not browned. Add the Prosciutto, garlic, and oil to the bacon. Simmer.
- 2. Cook the fettuccine in boiling salted water until al dente.
- 3. While pasta cooks, beat the eggs in a large bowl with 1/4 cup of the Romano cheese. Set aside.
- 4. When fettuccine is done, drain and turn into the bowl with the beaten eggs. QUICKLY toss together. This is the secret to the whole thing.
- 5. Remove the garlic cloves from the bacon mixture. Pour the bacon mixture into the pasta bowl and toss again.
- 6. Pour the pasta into a serving bowl and top with freshly ground black pepper, the remaining 1/4 cup of Romano cheese, and the Parmesan cheese. Serve immediately.
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