Stacy's Carbonara con Fetucchini (Sicilian)

Name: Stacy's Carbonara con Fetucchini (Sicilian)
Total time: 2400 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb Black Pepper Bacon, chopped (See note below); 2 tsp Garlic, chopped; 1 pints Heavy Cream; 4 oz Parmesean Reggiano Cheese; 1 box Fetucchini or Linguini, cooked according to package directions

Stacy Rigos @cook_3864399

Bradenton, Florida

This is my great grandmother's Sicilian recipe. Extremely easy, quick and a definate comort food classic. Why buy from a jar when its just as easy to make fresh? You be the superstar! Manja!

Stacy Rigos @cook_3864399

Bradenton, Florida

This is my great grandmother's Sicilian recipe. Extremely easy, quick and a definate comort food classic. Why buy from a jar when its just as easy to make fresh? You be the superstar! Manja!

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Ingredients

40 mins

4 servings

Carbonara
1 lbBlack Pepper Bacon, chopped (See note below)
2 tspGarlic, chopped
1 pintsHeavy Cream
4 ozParmesean Reggiano Cheese
Pasta
1 boxFetucchini or Linguini, cooked according to package directions

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Steps

40 mins

1

In a large saute pan, fry up the bacon till crisp. NOTE: If you can't find or don't find pepper Bacon, use a package of regular Bacon and add lots of cracked black pepper when you add the cream ;))
2

In a separate pot. cook pasta according to package directions.
3

Drain the Bacon all but 2 Tablespoons (leave in the pan).
4

Add garlic, cream (and if not using black pepper Bacon, add lots of ground black pepper).
5

Simmer, stirring to not scorch the cream, until sauce begins to thicken.
6

Stir in parmesean cheese to finish up thickening.
7

NOTE: The sauce is extremely thick and is similar to sausage and gravy (just for an example). If your uncomfortable about your sauce being too thick you can always add some milk to loosen it up more.
8

Serve over fetucchini and linguini with garlic bread. Serves 4.

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Cooksnaps

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Stacy Rigos @cook_3864399

on April 28, 2013 21:53

Bradenton, Florida

I am a mother, a wife & an Accountant. My hobbies include television, cooking and baking as I am an old school believer that good food brings families closer together after a hectic week's worth of varying schedules. I am considered a "Master Cook" and not a chef because I haven't gone to culinary school. I always try new recipes every Saturday and love to make things from scratch. It brings a smile to everyone's face and you can taste the love and care that went into preparing every dish I make :)