Recipe by Bill Gary
I know it's probably not true pasta carbonara, but I love this. It's a bit high on the prep time but well worth the effort. Oh, and it's not for the faint of heart.
Top Review by Izzy Knight
I don't think a 5* would do this recipe justice. This was such a rich and comforting dish and incredibly fun to cook (the multitasking makes me feel like an iron chef). My mother thought that I should have gone easy on the cheese since the sauce is already rich, but ... YUM! I serve this with roasted veggies to a crowd of 12 (4 kids) and it was just the right amount. Everybody was all smile after dinner; what a rewarding meal it was! Thanks for sharing this!
- 1 lb fresh fettuccine or 1 lb dried fettuccine
- 1 can black olives, pitted,size doesn't matter
- 1 lb bulk sweet Italian sausage links or 1 lb sweet Italian sausage link
- 1⁄2 lb bacon
- 1⁄2 cup fresh grated parmesan cheese
- 1⁄2 cup fresh grated romano cheese (or 1 cup of either of the above cheeses)
- 1⁄4 cup minced parsley
At room temp for 2 hours
- 4 eggs
- 1⁄4 cup heavy cream or 1⁄4 cup whipping cream
- 1⁄4 cup butter
Directions See How It's Made
- Heat an empty 9 x 12 baking dish or serving dish (I prefer pyrex for this, you can see under it to make sure the ingredients are mixed) in an oven at 250 F.
- Fry the bacon until well done, crumble into a medium to large bowl.
- Reserve the fat for later use if you'd like.
- Either by hand or with a food processor, finely mince the black olives and combine with the bacon.
- In a medium skillet, brown the sausage over medium heat until cooked through.
- Combine with the bacon/olive mixture and set aside.
- Beat the eggs and cream together until well combined but not frothy.
- Meanwhile, boil the fettucini in about 6 quarts of boiling water, 6 minutes for fresh fettucini, about 12 for dried (a little less if you like al dente).
- Drain well.
- Remove the baking dish from the oven.
- The next step sort of has to be done quickly: Dump the pasta into the baking dish and toss immediately with the butter.
- Pour the egg and cream mixture over the pasta and toss to coat, enjoying the sizzling sound you hear.
- Add the sausage/olive/bacon mixture and parsley, and toss to combine.
- Add the parmesan cheese and toss again to combine.
- Serve immediately.
- This pasta keeps well in the fridge for about 3-4 days.
- This is a good thing, because as everyone knows, the thing about Italian food is, you eat it and you're hungry again 20 days later.