Fettuccine Carbonara

Fettuccine Carbonara

With snow in the forecast: Fettuccine Carbonara!

April 30, 2013 -

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Fettuccine carbonara: it only makes sense…perfect sense. It’s such a beautiful day, but it is certainly the calm before the storm. We are expected to get quite the whooping tomorrow, and carbonara is the perfect way to “celebrate” it. Well, in Zach’s case, carbonara is a cause of celebration. He’s strange and also an atmospheric scientist, so anytime there is something falling from the sky is an exciting day for him. Anyway, pasta carbonara is such a great cold-weather dish, but um…HELLO!! Tomorrow is the 1st of May! Shouldn’t we be moving on to bigger and better things: like sunshine and flowers and budding trees! Budding trees…well there’s an exaggeration if I ever saw one. I have yet to see a flowering tree. It’s saddening, but I am really really trying to make the best of it in the form of nourishment. We haven’t written about carbonara yet and it’s such a fantastically classic dish that deserves all of the recognition in the world. This is one of our faves, and after you try, I hope that you decide to join the club =).


  • 1 lb fettuccine
  • 2 tablespoons olive oil
  • 6 ounces pancetta, diced
  • 1 small yellow onion, finely diced
  • 8 ounces crimini mushrooms, sliced
  • 4 garlic cloves, finely minced
  • 2 large eggs
  • 1 cup parmesan cheese, finely grated
  • 3/4 cups half and half
  • salt and pepper
  • 2 tablespoons fresh parsley, coarsely chopped
Read the whole recipe on Cooking and Beer