Tuesday, February 26, 2008

Pasta Carbonara

4 eggs
1/4 cup butter or margarine
1/4 cup cream
1 lb fettuccine or spaghetti
1 large package sliced turkey pepperoni
1 cup Parmesan cheese, grated
1/4 cup snipped fresh parsley


Let eggs, butter or margarine, and cream stand at room temperature for 2-3 hours. Beat together eggs and cream just until blended. Add pasta to a large amount of boiling, salted water. Cook 10-12 minutes or until tender, but firm. Drain well. Heat an ovenproof serving dish in a 250 degree oven. Turn pasta into heated serving dish. Toss with butter mixture and pepperoni. Add cheese and parsley; toss to mix.



Tomorrow's Daily Special: Pear Cheesecake

3 comments :

  1. We are making this for dinner tonight, just tweaking the pepperoni for pancetta. Sounds really good! Will let you know how we like it!

    B.

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  2. That was really, really good! We did tweak it a little bit. We did pancetta for the pepperoni and did a little more cream. Yum! Now how to cut down the pasta since there is only the two of us, but it was wonderful!

    B

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  3. Oh this sounds yummmmmmmy. Gotta get it on the menu! ;o)

    ReplyDelete