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Saturday, September 30, 2006

Pasta Carbonara

Seasonal Recipe of the Week
I know this is a seriously heart-challenging recipe, but every once in a while I crave Pasta Carbonara. It's like sex, but with more calories. Here’s the recipe for 6 servings.

1 pound Italian Pancetta or good quality bacon
1 medium diced onion
8 ounces fresh mushrooms sliced
5 large eggs room temp
3/4 cup heavy cream
1/4 cup dry white wine
3/4 cup shredded Parmesan cheese
salt and pepper, to taste
1 pound fettuccine
1/2 cup coarsely chopped parsley

Fry the panchetta or bacon, in a large skillet, over medium heat. Remove bacon from pan, drain on paper towels and crumble. Pour out all but 3 tablespoons of bacon fat in the skillet. Cook onions in the fat for 7 minutes, over medium heat. Add mushrooms a wine and cook 5 minutes. Put up big pot of boiling salted water to cook pasta. Whisk eggs and cream together in mixing bowl, stir in Parmesan and season with salt and pepper. Cook pasta till al dente. Drain and return to same pot you boiled it in. Immediately combine pasta with egg mix, crumbled bacon and onion. Toss thoroughly. Stir in chopped parsley and serve. Top with more cheese. Always keep number for paramedics close to the phone.