Fettuccine Carbonara for 8

Ingredients and Weight:

• 1 lb (450 g) fettuccine pasta
• 1 cup (2 sticks, 226 g) unsalted butter, cubed
• 1 cup (240 ml) heavy cream
• 1/2 cup (60 g) grated Parmesan cheese
• 1/2 cup (60 g) grated Pecorino Romano cheese
• 8 large eggs
• 1/4 cup (15 g) chopped fresh parsley
• Salt and freshly ground black pepper, to taste

Preparation Time:

30 minutes

Cooking Time:

15 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Bring a large pot of salted water to a boil and cook the pasta according to the package directions.
2. While the pasta is cooking, melt the butter in a large skillet over medium heat. Add the heavy cream and simmer for 5 minutes, or until thickened slightly.
3. In a large bowl, whisk together the Parmesan cheese, Pecorino Romano cheese, and eggs.
4. Drain the pasta and add it to the skillet with the cream sauce. Season with salt and pepper to taste.
5. Remove from heat and add the egg mixture. Toss quickly to coat the pasta, allowing the eggs to cook from the residual heat.
6. Stir in the parsley and serve immediately.

Nutritional Information:

One serving (1 cup) contains approximately:

• Calories: 550
• Fat: 30 g
• Saturated Fat: 20 g
• Cholesterol: 300 mg
• Sodium: 750 mg
• Carbohydrates: 45 g
• Protein: 25 g

Dish Characteristics:

• Rich and creamy
• Cheesy and savory
• Comforting and satisfying
• Classic Italian pasta dish

User Comments:

• "Amazing! The best carbonara I've ever had."
• "So easy to make and so delicious. I'll definitely be making this again."
• "Perfect for a special occasion or a cozy dinner at home."
• "The addition of fresh parsley adds a nice touch of brightness to the dish."
• "I substituted bacon for the Parmesan cheese and it turned out fantastic."

Special Precautions and Tips:

• Do not overcook the pasta or it will become mushy.
• Add the eggs off the heat to prevent them from scrambling.
• Season the pasta to your own taste.
• Serve immediately as the pasta will thicken as it cools.