Sunday Dinner: Fettuccine carbonara
There are so many types of pasta and just as many sauces. Make Sunday dinner special by serving fettuccine carbonara.
Who is "at risk" for eating raw or undercooked eggs?
If you are concerned about the safety of undercooked eggs in this recipe, read what the USDA advises:
Infants, young children, older adults, pregnant women and people with weakened immune systems are particularly vulnerable to SE infections. A chronic illness weakens the immune system, making the person vulnerable to foodborne illnesses. No one should eat foods containing raw eggs. This includes "health food" milkshakes made with raw eggs, Caesar salad, Hollandaise sauce and any other foods like homemade mayonnaise, ice cream or eggnog made from recipes in which the egg ingredients are not thoroughly cooked. However, in-shell pasteurized eggs may be used safely without cooking.
More egg safety tips from the USDA >>
This recipe for fettuccine carbonara is simple to make, but a bit rich — it makes a great dish for a special occasion or for a special Sunday dinner with the family.
We've added peas to the dish to give it some color and added flavor. It's a wonderful warming dish and makes a complete meal served with a fresh green salad.
Try this recipe for spaghetti with sausage and kale >>
Any time is a good time to talk with your kids about bullying. Consider making it the topic of conversation for Sunday dinner this week, since the month of October is designated as National Bullying Prevention Month. If you need a bit of help to start the conversation, take a few tips from this information to learn how to help prevent and address bullying.
- 1 pound fettuccine pasta
- 4 ounces pancetta, cut into small pieces
- 4 pasteurized eggs
- 2 cups of Parmigiano-Reggiano cheese, grated
- 8-10 ounces peas, thawed if frozen
- 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- Cook your pasta, according to the package directions. As the pasta cooks, you will make the sauce.
- Add the bacon to a small saute pan and cook over medium heat until crisp, then remove from heat and set aside.
- Add the eggs to a medium-size bowl and whisk until well beaten. Add the cheese to the eggs and combine well.
- When the pasta has finished cooking, drain it, leaving just about one-quarter cup of the pasta water, and return the pasta and water to the pan. Make sure the pasta is still hot so the egg can cook, and immediately add the egg mixture to it, tossing to coat it.
- Remove the pasta from the heat, add the bacon, peas, salt and pepper, and toss it again.
- Serve in individual bowls.
Enjoy a special Sunday dinner!