Fettuccine Carbonara

10m
Prep Time
10-12m
Cook Time
20m
Ready In

Recipe: #25646

February 12, 2017



"This is out of my Coasting and Cooking cookbook. It was sent in by Delmonico's on South Bay Restaurant In Port Hadlock, Washington."

Original is 2 servings

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.

2 Reviews

Daily Inspiration

Made this delicious dish last night for dinner and all it needed was a nice side salad. I substituted bacon for the prosciutto and I used fresh fettuccini noodles and some portabello mushrooms that I had on hand and needed to be used up. Otherwise I made as directed and we thoroughly enjoyed this dish.

5.0

(1 May 2018)

ImPat

I scaled back for 1 serve and as I could not get an Italian sausage I used a spicy pork Calabrese sausage (1 sausage weight 3 ounces so I actually used 2 serves of the sausage) and after cooking it I chopped it up to add to the pasta dish, otherwise followed the recipe for a 1 serve size. Thank you TeresaS for a delicious and very filling dinner, made for Billboard Recipe Tag game.

5.0

review by:
(20 Apr 2018)

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