My Fake Pasta Carbonara

Recipe by Bill Gary
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs 25mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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