Fettuccini carbonara

Pizza Di Roma

6 servings

500 grams of fettuccini (noodles)

Carbonara sauce:
250 grams of raw or cooked ham, minced
½ cup (125 ml) of chicken broth
1 cup (250 ml) of thick cream
7 eggs, slightly beaten
2 tablespoons of parsley, minced
freshly ground black pepper


– Cook the pasta ‘al dente’ in plenty of boiling water with salt, drain and keep hot.
– Sauce: Fry the ham of bacon in a pan, at medium heat for 3 minutes.
– Add the broth and cream, put the heat on minimum and cook until the sauce decreases.
– Take the pan off the fire, beat the sauce with the eggs, parsley and pepper. Put back on the fire and cook for 1 minute, mixing constantly, add the hot pasta, mix well and serve right away.

This is a heavy meal, which is why it should be accompanied with a green-leaf salad, and perhaps some French bread. Its ideal for a special dish in special occasions, but make sure you don’t over cook the pasta. Once its mixed with the hot sauce the heat can over cook it, which is why we recommend ‘al dente’. You can use any kind of noodles.

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