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


  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!


  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!


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