Fettuccine carbonara with peas from Once Upon a Chef: Weekend/Weeknight: 70 Quick-Fix Weeknight Dinners + 30 Luscious Weekend Recipes (page 103) by Jennifer Segal

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Notes about this recipe

  • anya_sf on April 21, 2024

    Method worked well to achieve a creamy sauce with no curdling. My sauce was slightly thin, but I used store-brand dried rigatoni which was probably less starchy than my usual brand. I cooked 8 oz sliced mushrooms in the bacon fat before adding the shallot and we loved that addition.

  • lizbot2000 on October 20, 2021

    This was a big hit with the kids. Easy to make. Almost too rich, so good in smaller portions with something like a salad.

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