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Photos, Recipes & CookTales For Those Who Enjoy Cooking


Serves 2

A CookTale

It was a let down. It was a let up. It was a night off. After Monday evening’s adventure with Peter Rabbit, It was more like munching. But it was a rich, healthy and delicious pasta. The DeCecco company has recently (I believe) brought to America a collection of Egg-based dried noodles. Fettuccine is one, Pappardelle is another and there are many others. Amazon offers the entire assortment. We have tried three types and they were far superior from everyday water-based Pastas.


1 TB of EVOO
2 Large Shallot (thinly sliced)
6 Ounces of Bacon (I used Karl Ehmer’s German double smoked)
1 Garlic Clove, (thinly sliced)
4 Ounces of Egg Fettuccine (DeCecco brand)
1 Whole Egg + 1 Egg Yolk (raw or coddled optional)
1/2 Cup of Heavy Cream (optional)
3/4 Cup of Parmesan cheese (shredded)
Kosher Salt & Black Pepper


1. Heat the EVOO in a large heavy saucepan over medium heat. Saute the Shallots until softened. Stir in the Bacon, cook until the Bacon is evenly browned. Stir in the Garlic when the Bacon is almost done. Turn off the heat & set the saucepan aside.

2. Bring a large pot of lightly Salted water to a boil. Add the Fettuccine & cook for the DeCecco recommended 7 minutes until al dente. Drain the Pasta, then add it to the saucepan.

3. In a medium bowl, whisk together the 1 whole Egg, the (optional) Cream, & the shredded Parmesan. Pour the Fettuccine over the saucepan of Carbonara ingredients, then stir in the Egg/Cream mixture. Season with Salt & Pepper, to taste.

4. When plated, carefully add the Egg Yolk (raw or coddled optional) atop the Fettuccine Carbonara.

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