Pasta Carbonara
This is a traditionally Italian dish, but my husband likes Swiss cheese, so we use it in this recipe, and we all love it. This dish wouldnt be the same without the egg either. Yummy!
This is a traditionally Italian dish, but my husband likes Swiss cheese, so we use it in this recipe, and we all love it. This dish wouldnt be the same without the egg either. Yummy!
- Carbohydrate 490.7196 g
- Cholesterol 1098.752 mg
- Fat 427.27944 g
- Fiber 0 g
- Protein 120.11792 g
- Saturated Fat 150.407 g
- Serving Size 1 1 Recipe (1858g)
- Sodium 499.488 mg
- Sugar 490.7196 g
- Trans Fat 26.4946 g
- Calories 6327 calories
Step-by-step
- Boil your water for your pasta, fettucine takes about 9 minutes to cook, cook according to package directions.
- While your water is set to boil, start crisping your lardon/bacon in a saute pan. When it is crisp remove it from pan. Leave any visible fat in the pan.
- Separate egg yolks from whites, leave in half shells to be served with pasta.
- Add you creme fraiche' to the fat in the pan, allow to melt, stirring constantly, add salt and pepper to taste, add heavy cream, I used about 1/2 liter tonight.....it just depends on how much sauce you think you will use with dinner. Do not let this mixture boil much. You just want it to come to the point of boil and remove it. It will be somewhat thick at this point.
- When you past is ready and your sauce is hot you are finished.
- Serve with egg and shredded swiss cheese.
Cured pork delivers the primary operational load in this dish, providing both the rendered fat base for the sauce and the essential savory punch that seasons the entire plate. Without relying on expensive cuts of meat, bacon or lardons provide maximum flavor extraction for minimal cost.
Balancing the Plate
Rich sauces require sharp, acidic pairings to cut through the heavy fat content. A raw fennel salad dressed simply with lemon juice and olive oil offers the necessary textural crunch and citrus brightness. Steamed green beans tossed in red wine vinegar perform a similar function, refreshing the palate between heavy, cream-coated noodles. When adjusting proportions for larger groups, maintain a strict ratio of one egg yolk per individual serving to ensure proper sauce binding without curdling.
Execution and Scaling
Rendering pork fat requires medium-low heat to prevent burning the exterior before the rendering is complete. Heavy whipping cream and creme fraiche should only reach a gentle simmer rather than a rolling boil to avoid separation. Doubling this recipe scales linearly for the noodles and pork, but reduce added dairy by ten percent initially to prevent excess pooling on the plate.
