Servings: 6 servings

4 tablespoons butter 4 tablespoons butter
4 eggs 4 eggs
¼ cup whipping cream ¼ cup whipping cream
8 ounces (230 grams) bacon, cup up 8 ounces (230 grams) bacon, cup up
1 pound fettuccini or linguini 1 pound fettuccini or linguini
1 cup freshly grated parmesan cheese (4 ounces) 115 grams 1 cup freshly grated parmesan cheese (4 ounces) 115 grams
Freshly ground pepper Freshly ground pepper
¼ cup parsley ¼ cup parsley

Pre-preparation: Let butter, eggs and cream stand at room temperature 2 to 3 hours. Cook bacon in skillet till browned. Remove and drain on paper towel.
To toss Carbonara table-side: Heat oven proof serving dish in 250°F oven. Add fettuccini to a large amount of boiling water; cook about 15 minutes. Meanwhile, beat together eggs and cream just until blended. Assemble ingredients and tossing utensils on tray or cart. When pasta is al dente, drain thoroughly in colander, do not rinse.
Turn pasta into the heated serving dish. At the table, toss pasta with the butter. Pour the egg mixture over and toss until well coated. Add bacon, parmesan cheese, pepper and parsley: toss to mix. Serve immediately. Makes 6 servings.