Bacon!
Parmesan Cheese!
Pasta!

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How can you possibley go wrong with ingredients like that! You can’t. And you can’t go wrong making Donna’s Fettuccine Carbonara.

Carbonara is made with raw egg yolk. Donna says that the pasta must be kept hot “….because the heat of the pasta is what “cooks” the egg.” I don’t think I ever thought about that. So don’t be afraid of the egg yolk.

The pasta was simple and delicious. As are all of the recipes from Donna that I have tried so far.

This was my pick for December’s Wednesdays with Donna Hay. It is definitely a keeper.

Check with Chaya and Gaye for their pastas.

The recipe is on page 134 of Hay’s Modern Classics Book 1