My thirty-third recipe with Wednesday with Donna Hay is Fettuccine Carbonara, found in her cookbook Modern Classics Book 1,
p. 134.
The ingredient list: fettuccine, bacon, scallions, egg yolks, cream, parmesan cheese, parsley, salt, and pepper.
Over the years I have tried numerous carbonara recipes, finally arriving at the one we love the best and pretty much when I make it these days, that is the recipe I use. That said, I decided I would give this recipe a try when it was chosen so that I could compare it to my favorite stand-by. It surprised me greatly by standing up very well in taste, we thought it was very good, absolutely delicious. It definitely has less fat and fewer calories than my favorite version, so one could make a case for alternating my version with this one and saving mine for a more decadent day. I will use this recipe again.
There are no "fake" or lightened ingredients in this recipe, it is a fully loaded carbonara, just a smaller portion of the offenders checking in. The portion size on this is way way much so I would recommend making a quarter of it for two very generous servings, totally satisfying. Definitely a repeat...all that eggy, cheesy, creamy pasta that you love. I did miss the nutmeg that I add in my regular version, so I'll probably toss a little of that in the DH version next time, other than that, this is good to go.
Wonder what the others thought? Gaye's post on this is here. Margaret's post is here.
