This pasta was delicious and creamy with lots of good flavor. The only downside is the monochromatic color of it. In order to add a little but of color to this dish I will add 3-4 fresh tomatoes along with the mushrooms and onions the next time I make it.
Creamy Bacon Carbonara
Ingredients:
- 16 ounces fettuccine noodles
- 4 eggs
- 1/2 cup heavy cream
- 2/3 cup Parmesan cheese, shredded
- 1 tablespoon dried parsley
- 1/2 teaspoon red pepper flakes
- 12 ounces turkey bacon
- 9 ounces mushrooms, sliced
- 1 yellow onion, diced
Directions:
- Cook pasta according to directions.
- In a medium bowl, using a fork, beat the eggs, cream, Parmesan cheese, parsley, and red pepper flakes. Set aside.
- In a skillet fry the bacon until crisp (save the bacon grease).
- Let the bacon cool a bit then crumble and set aside.
- Using 1-2 tablespoons of bacon grease, sauté the onion and mushrooms until the onions are tender and golden.
- After draining the pasta, return it to the pot.
- While the pasta is still warm add the onions and mushrooms stirring to mix.
- Pour the cream mixture over the pasta and stir for 2 minutes over low heat. Make sure it is low heat or you will end up with scrambled eggs in your pasta. If you are concerned about scrambling the eggs you can save 2 tablespoons of hot pasta water and slowly whisk in 1 tablespoon at a time to the cream mixture, whisking continuously until fully incorporated. Then add the cream mixture to the pasta, stirring to combine.
- Stir in the crumbled bacon and serve.
Serves: 8
Calories: 384.1
Total Fat: 14.1g
Saturated: 6.6g
Polyunsaturated: 0.5g
Monounsaturated: 0.0g
Trans: 0g
Cholesterol: 146.7mg
Sodium: 365.8mg
Potassium: 213.7mg
Total Carbs: 45.0g
Dietary Fiber: 2.5g
Sugars: 3.8g
Protein: 16.5g
Vitamin A: 8.7%
Vitamin C: 1.8%
Calcium: 15.7%
Iron: 13.6%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Get Off Your Butt and Bake.
