Fettuccini Carbonara

[Roxy15]

Fettuccini Carbonara:

 

4 Sliced Thick-Cut Smoked Bacon, Cut Into Matchsticks

1 Yellow Onion, Sliced

2 Garlic Cloves, Minced

1 Tsp. Dried Hot Chile Flakes

2 Eggs At Room Temperature, Lightly Beaten

1/4 Cup Grated Parmesan Cheese

1/4 Cup Grated Romano Cheese

10-oz. Fettuccine

2 Green Onions, Minced-(Opt.)

Fresh Ground Black Pepper

 

Combine eggs with Parmesan cheese, stirring to mix. In a skillet set over medium heat, cook bacon until crisp. Remove bacon with slotted spoon. Keep 1 T. of bacon fat in the pan, discarding the rest. Add onions to skillet, turn up heat to medium-high, and sauté until browned. Turn down heat and add garlic and Chile Flakes, stirring often until garlic is cooked. In a large pot of salted water, cook pasta following manufacturer’s instructions. When al dente, drain pasta then add to the onion mixture. Add reserved bacon, green onions and egg and cheese mixture to skillet, stirring to combine. Season with freshly ground pepper and Romano Cheese; serve immediately in warmed bowls.

 

Serves 2.