Park Slope Recipe by Tiny New York Kitchen: Victoria's Fettucini Carbonara

Victoria's Fettucini Carbonara

 Fettucini Carbonara is the perfect fall dish and a great way to end the work week.

INGREDIENTS:

• 1/2 Pound Bacon or Prosciutto
• 1/4 Cup Half & Half
• 4 Beaten Eggs
• 1 Pound Cooked Fettucini
• 1/2 Cup Melted Butter
• 1 1/2 Cup Grated Parmesan Cheese
• 1/4 Cup Parsley

DIRECTIONS:

Cook the fettucini according to package instructions. In a large sauté pan, cook the bacon or prosciutto, over a medium heat, until almost crisp.

Remove from the skillet and crumble into a small bowl. Drain the fat and return the sauté pan back to the burner. Heat the Half and Half until it is warm, remove from the burner and beat in the eggs. Beat well.

Return the sauté pan back to the burner and cook over a low heat for 5 minutes. Stir constantly. Add the bacon or prosciutto and cook for another minute. 

Place the cooked fettucini into a large bowl and add the butter. Toss the fettucini with the butter. Pour the Half and Half mixture over the fettucini and toss.

Finally, add the Parmesan cheese and parsley and toss again. Transfer to serving platter and serve warm. Serves 6 people.