About Classic Fettuccine Carbonara
Did you know that Homemade Hooplah’s one year anniversary is only 8 days away? I was shocked! Most days it feels like my mind is still sunbathing somewhere back in July, so I had to do a double-take when I glanced at the calendar and saw we’re inches away from September.
I know I’ve been clamoring for fall to get here already, but jeez.
Just where did the past few months go?!
So with this little blog becoming a one-year-old on a fast-approaching September 1st, I have a confession: I haven’t planned single thing for the grand occasion… yet. And I say “yet” because I still fully intend to – I just didn’t realize how little time I had left to plan it.
But why am I telling you all this? Well, for one, so you know in advance to expect something cool on September 1st (so be sure to come back around and check!) And for two, I need time to plan said cool thing, so I’m just going to just drop the mic – er, I mean the recipe – and leave you to it.
Because I mean, really.
We’re talking pasta and bacon here.
You’re either in or you’re out at this point.
* drops the mic all dramatic-like, raises arms, and walks out *
Okay, I lied. I can’t leave you without fangirling about this recipe just a little bit:
I’ve tried numerous carbonara recipes over the years, and this is the closest I’ve found (by far) to making restaurant quality at home. For me, I guess I just prefer an olive oil and wine based sauce over one with cream, just because it seems to accent the egg and bacon flavors so much more than the alternative.
This recipe is also just as easy to cook as the cream versions, making it a no-fuss (and gourmet!) weeknight dinner option.
And if you’re a regular reader of this blog, you already know about my current necessity for quick meals, let alone the new blogiversary plans I need to make now. Quite frankly, this recipe was like a dream come true for the “workaholic” I’ve become.
The best part?
I still have leftovers to get me through today. Score!
Classic Fettuccine Carbonara
Place eggs in a bowl of warm water to bring them to room temperature. Set aside while completing the next few steps.
In a large, deep saucepan, cook fettuccine in salted water per package directions, typically 10-12 minutes. Drain pasta, but reserve 1/2 cup of the starchy pasta water.
While pasta cooks, warm extra virgin olive oil a large skillet over medium heat. Add chopped bacon and cook for 2 minutes. Add garlic and red pepper flakes and cook for another 3 minutes. Pour in white wine and stir ingredients. Keeping heat on medium, allow sauce to simmer until the palest parts of the bacon turn rosey pink, typically 5-8 minutes.
In a medium bowl, whisk egg yolks until smooth. Very slowly and with a narrow stream, pour the still hot pasta water in with the egg yolks, whisking constantly. The goal is to combine the water and egg without the egg cooking and scrambling.
Add drained pasta to the skillet with the oil, garlic, and bacon. Toss pasta to coat.
Pour egg mixture over pasta, being sure to toss pasta (again to make sure egg does not scramble or over cook).
Remove pan from eat and add in parmesan cheese, stirring until cheese has melted.
Garnish with parsley. Serve immediately.
Recipe adapted from Rachel Ray.