So to please Bubba and the crew, I cook them their red stuff and to please me I cook my white stuff. That way everyone's happy and well fed all at the same time. It would be nice if I could figure out a way to get Bubba and the crew to cook sometimes though!
Ingredients:
- 1/2 pound bacon, chopped
- 1 {16 ounce} package fettuccine
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 2 large eggs, lightly beaten
- 1/2 cup freshly grated Romano or Parmesan cheese
- 1/2 teaspoon sea salt
- 1/4 teaspoon white pepper
- 1 tablespoon fresh flat-leaf parsley, minced
- Additional grated Romano or Parmesan, for garnish
Directions:
- In a large skillet cook bacon over medium heat until crisp, stirring occasionally.
- Remove with a slotted spoon and drain on paper towels, reserve 1 tablespoon drippings in the skillet.
- Meanwhile, in a Dutch oven, cook the fettuccine to package directions.
- Add the onion to the skillet and cook on medium heat for 2 to 3 minutes, until tender. Add garlic and cook 1 minute longer.
- Reduce heat to medium-low and add the cream.
- In a small bowl whisk some of the warm cream into the eggs, return the eggs to the skillet, whisking constantly.
- Cook 8 to 10 minutes whisking constantly.
- Stir the cheese, salt, pepper, and bacon to the sauce. Add the fettuccine and toss to coat. Sprinkle with parsley and extra cheese.
- Serve immediately and ENJOY YA'LL!
START TO FINISH: 30 MINUTES
SERVES: 6
NOTE:
I've scaled this recipe down because I didn't think that you all wanted carbonara for 25 people. Meaning, when I say Bubba and the crew, I mean a crew. Bubba is a country singer and we travel with a big crew.
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