Bacon!
Parmesan Cheese!
Pasta!
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
Tea and Scones 
December 12, 2012 at 10:27 AM
I love Donna Hay and her recipes and photos and style; this is a classic and perfect for the winter season!
December 28, 2012 at 12:46 PM
I better get this one on the menu before Matt leaves to go back after the holidays…carbonara a favorite here but we must have people to help eat it! Yours looks wonderful.