Carbonarra
Recipe: #3691
December 25, 2011
Categories: Bacon, Italian, Fathers Day, New Years, Sunday Dinner, Italian Dinner, more
"I usually make this for New Years Eve. It is rich and delicious and uses both bacon and pancetta. There is also a hint of cinnamon that gives it an extra good tase. I always make this using fresh pasta, I guess you can use dried but it won't be as velvety."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (750.9 g)
- Calories 2158.9
- Total Fat - 145.7 g
- Saturated Fat - 59.2 g
- Cholesterol - 4239.7 mg
- Sodium - 2525.8 mg
- Total Carbohydrate - 90.9 g
- Dietary Fiber - 0.5 g
- Sugars - 2.5 g
- Protein - 114.9 g
- Calcium - 932.1 mg
- Iron - 15.9 mg
- Vitamin C - 2.3 mg
- Thiamin - 2.9 mg
Step by Step Method
Step 1
Start boiling the water
Step 2
Sautee bacon and pancetta until crisp. Remove half of the drippings and add the cinnamon and garlic. Remove from heat.
Step 3
Combine cream egg yolks, cayenne and cheese, blend.
Step 4
On low heat whisk cream mixture into bacon mixture. Add the cooked pasta to pan and mix. Season to taste and garnish.
Tips
No special items needed.
1 Reviews
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