My Fake Pasta Carbonara

"I know it's probably not true pasta carbonara, but I love this. It's a bit high on the prep time but well worth the effort. Oh, and it's not for the faint of heart."
 
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Ready In:
3hrs 25mins
Ingredients:
10
Serves:
6-8
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ingredients

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directions

  • Heat an empty 9 x 12 baking dish or serving dish (I prefer pyrex for this, you can see under it to make sure the ingredients are mixed) in an oven at 250 F.
  • Fry the bacon until well done, crumble into a medium to large bowl.
  • Reserve the fat for later use if you'd like.
  • Either by hand or with a food processor, finely mince the black olives and combine with the bacon.
  • In a medium skillet, brown the sausage over medium heat until cooked through.
  • Combine with the bacon/olive mixture and set aside.
  • Beat the eggs and cream together until well combined but not frothy.
  • Meanwhile, boil the fettucini in about 6 quarts of boiling water, 6 minutes for fresh fettucini, about 12 for dried (a little less if you like al dente).
  • Drain well.
  • Remove the baking dish from the oven.
  • The next step sort of has to be done quickly: Dump the pasta into the baking dish and toss immediately with the butter.
  • Pour the egg and cream mixture over the pasta and toss to coat, enjoying the sizzling sound you hear.
  • Add the sausage/olive/bacon mixture and parsley, and toss to combine.
  • Add the parmesan cheese and toss again to combine.
  • Serve immediately.
  • This pasta keeps well in the fridge for about 3-4 days.
  • This is a good thing, because as everyone knows, the thing about Italian food is, you eat it and you're hungry again 20 days later.

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Reviews

  1. I don't think a 5* would do this recipe justice. This was such a rich and comforting dish and incredibly fun to cook (the multitasking makes me feel like an iron chef). My mother thought that I should have gone easy on the cheese since the sauce is already rich, but ... YUM! I serve this with roasted veggies to a crowd of 12 (4 kids) and it was just the right amount. Everybody was all smile after dinner; what a rewarding meal it was! Thanks for sharing this!
     
  2. I loved this recipe. I don't know if it's fake or not but it tastes like the real deal to me! I didn't have italian sausage, so I pan fried a little (about 4 oz.) pepperoni and added that to the bacon. I also used thin spaghetti instead of fettuccine (personal preference). Since there are only two of us, I only made a half recipe. (But I added all of the cream!)My DH couldn't get enough! Definitely will make again, and soon.
     
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Tweaks

  1. I loved this recipe. I don't know if it's fake or not but it tastes like the real deal to me! I didn't have italian sausage, so I pan fried a little (about 4 oz.) pepperoni and added that to the bacon. I also used thin spaghetti instead of fettuccine (personal preference). Since there are only two of us, I only made a half recipe. (But I added all of the cream!)My DH couldn't get enough! Definitely will make again, and soon.
     

RECIPE SUBMITTED BY

When I was 19, I remember one day looking at a box of good ol' macaroni and cheese and I had a nerve wracking time making it, holding the box like it was a talisman, consulting it every 30 seconds. That was the same day I'd vowed I would learn to cook. Honestly, I didn't expect I'd enjoy it so much, and I try to learn as many different disciplines as I can on my own. While you will almost never see a bread or cake recipe from me (I can't seem to do them right), I hope my meager offerings please the palate...and more importantly, the stomach! Bueno Apetito!
 
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