Thursday, August 21, 2008

Fettucini Carbonara Recipe

  • 1 Kilo - Noodles (flat)
  • 200 Grams - Bacon
  • 250 Grams - Sliced Ham
  • 4 Cans - All Purpose Cream
  • 2 Cans - Thinly sliced Button Mushrooms (approximately 500 grams)
  • ½ Cup - Butter
  • 1 Bottle - Olive Oil
  • Salt and Pepper
Cooking procedures:


Boil the pasta in water and cook it as instructed in the packaging or until al dente. Don’t forget to add few salt and 2 tbsps. of oil. After cooking put the pasta in a strainer, drain well then run over cold water to cool it down and to avoid sticking to each other. Put the pasta in a serving bowl after draining.


In a frying pan, put few olive oil then fry the bacon, ham and mushroom one at a time. Set aside after frying each ingredient. In the same frying pan, put the butter and all purpose cream. Continuously mix it to avoid sticking and until it boils. Upon boiling, add the bacon, ham and mushroom while stirring continuously. Add salt and pepper to taste. Cook for about 5 minutes then transfer into a separate bowl. Serve while hot. You can add garlic-toasted bread on the side of your platter.

My kids loved this pasta recipe so much. We got a taste of it in Max's Restaurant (Fettucini Carbonara ala Max), Pancake House (Fettucini Carbonara in white sauce) and in The French Baker. So what I did, I made an experiment of this recipe so even at home they can eat their favorite pasta dish. I hope they will like my own version of it.


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