Sunday, March 27, 2011

Fetteccini with carbonara and peas

I wanted to make a quick and easy dinner. I also needed to have all the ingredients, isn't that always the way, wanting to make something yummy, but limited on ingredients. I don't have chicken tenders or chicken breasts. The kids wanted bacon wrapped teriyaki chicken skewers. That sounded so yummy, but since i'm out of the chicken, i couldn't make it. So I found this recipe and it was so yummy! I found this in my Better Homes and Garden's Cookbook. I know I use it a lot, but it has some GREAT recipes.


12 slices of bacon cut into 1-inch pieces
12 oz dried fettuccini or linguine or pasta of choice I kept thinking bow tie noodles would be fun.
2 beaten eggs
1 cup half-and-half, light cream, or milk
4 Tbsp margarine or butter
1 cup grated parmesan or Romano cheese
1 bag frozen peas
salt and pepper

First put the pot of water to boil, for the pasta. Then start cooking the bacon and cook until crisp, drain on paper towels. Add the fettuccini to the boiling water  cook for 8-10 minutes or until desired tenderness. Remember to salt your water after you add the fettuccini to add flavor to the pasta. This is the only time you can flavor your pasta. You can test the water to see if it's salty enough. If it's not salty enough add more salt, if too salty, add a extra water. While the pasta cooks, start the sauce.

For the sauce in a medium sauce pan combine egg, milk, and margarine. cook and stir over medium heat till egg mixture just coats a metal spoon (about 6 minutes). Immediately add the bacon and peas, cook a little longer to cook the peas.

When sauce is finished, the pasta should be finished and drained.  Immediately pour sauce over fettuccini, toss gently to coat.

Add Parmesan cheese and parsley; toss gently to mix. Season with pepper. Serve immediately.

Sprinkle with fresh parsley. Enjoy!

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