How to Store Fettuccine Carbonara
Carbonara with fettuccine is best eaten on the day it’s made. However, you can store leftovers in an airtight container in the refrigerator for up to three days. To reheat the pasta, add a teaspoon olive oil or butter to a skillet or heavy-bottom pan over low heat. Add the leftovers along with a splash of half-and-half, water or stock to add a touch of moisture. Stir constantly (being careful to avoid breaking the pasta) until heated through, about five minutes.
Fettuccine Carbonara Tips
Is it safe to eat raw egg?
In a traditional carbonara recipe, the eggs are cooked as they are tossed with the hot pasta. In our recipe, the eggs cook in the sauce mixture. However, if you’re still wondering if it’s safe to eat raw eggs, use pasteurized eggs, which are sold at nearly every grocery store.
Do you rinse pasta after cooking?
Do not rinse the fettuccine after cooking. The starches on the pasta help the sauce cling to the noodles. If the noodles are rinsed, the sauce will just slide right off. This is just one of our easy tips to remember when learning how to cook pasta perfectly.
What else can you serve with fettuccine carbonara?
Delicious sides to serve with this fettuccine carbonara recipe include Caesar salad and Italian chopped salad. Vegetable sides that pair well with a hearty pasta like this include garlic roasted broccoli, peas with shallots or the grilled vegetables of your choice. And of course, don’t forget the bread—think garlic breadsticks, garlic tomato bruschetta or rosemary focaccia.
Watch How to Make Fettuccine Carbonara
Ingredients
1/2 pound bacon strips, chopped
1 package (16 ounces) fettuccine
1 small onion, finely chopped
2 garlic cloves, minced
1 cup half-and-half cream
4 large eggs, lightly beaten
1/2 cup grated Romano cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon minced fresh parsley
Additional grated Romano cheese, optional
Directions
1
In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in skillet.
2
Meanwhile, in a Dutch oven, cook fettuccine according to package directions. Drain; return to pan.
3
Add onion to drippings in skillet; cook and stir over medium heat 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Reduce heat to medium-low. Stir in cream. In a small bowl, whisk a small amount of warm cream into eggs; return all to skillet, whisking constantly. Cook 8-10 minutes or until a thermometer reads 160°, stirring constantly.
4
Stir cheese, salt, pepper and bacon into sauce. Add to fettuccine and toss to combine. Sprinkle with parsley and, if desired, additional cheese. Serve immediately.
Nutrition Facts
1 cup (calculated without additional cheese): 495 calories, 19g fat (9g saturated fat), 162mg cholesterol, 684mg sodium, 56g carbohydrate (4g sugars, 3g fiber), 25g protein.
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