Fettuccine Carbonara
Recipe: #25646
February 12, 2017
Categories: Pork Sausage, Cheese, Romano Fettuccine, Italian, Romantic Dinner, Italian Dinner, more
"This is out of my Coasting and Cooking cookbook. It was sent in by Delmonico's on South Bay Restaurant In Port Hadlock, Washington."
Ingredients
Nutritional
- Serving Size: 1 (332.6 g)
- Calories 1045.4
- Total Fat - 61.4 g
- Saturated Fat - 30.2 g
- Cholesterol - 172.9 mg
- Sodium - 1609.8 mg
- Total Carbohydrate - 96.3 g
- Dietary Fiber - 10.3 g
- Sugars - 20.7 g
- Protein - 29.5 g
- Calcium - 457.5 mg
- Iron - 2.3 mg
- Vitamin C - 4.7 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Cook fettuccine per package directions. Drain and set aside and keep warm.
Step 2
Meanwhile cook sausage in large frying pan, remove and set aside.
Step 3
Slowly melt butter and garlic on low heat, add onions, mushrooms, prosciutto and Italian sausage, saute on low heat until onion becomes soft. About 8-10 minutes.
Step 4
Add the heavy cream, and pepper stir to combine.
Step 5
Add pasta, cooking only long enough to heat pasta.
Step 6
Add herbs and Romano cheese, simmer until sauce thickens.
Step 7
Top with grated Romano and chopped fresh parsley.
Tips
No special items needed.