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Fettuccine Carbonara

We substituted creamy Andre Prost Coconut Milk for traditional eggs in this classic dish for dreamy and delicious results. Easy!!!
TIME
10 minutes to assemble
20 minutes to cook
Total time: 30 minutes
YIELD
6 servings
INGREDIENTS
8 oz thick sliced bacon
1 cup diced shallots (2 large)
1 tablespoon minced garlic
1/2 teaspoon salt
Fresh cracked pepper
1-13.5 oz can Andre Prost Coconut Milk (found in the baking section)
1 lb fettuccine pasta
1/2 cup shredded Parmesan cheese
1/2 cup chopped Italian parsley (flat leaf)
DIRECTIONS
Step 1
Put a large pot of salted water on to boil.
Step 2
Over a medium-high heat cook bacon in large skillet. Drain bacon on paper towels. When cool, chop and set aside.
Step 3
Drain skillet of bacon grease, returning 2 tablespoons to pan. Add shallots, garlic, salt and pepper to taste. Sauté until shallots start to turn golden in color. Add Coconut Milk and bring to a boil. Boil for 3 minutes.
Step 4
Meanwhile, cook pasta according to box directions. Reserve 1/2 cup pasta water just before draining. Add cooked pasta, Parmesan cheese, parsley and reserved bacon to skillet. Add 1/4 cup pasta water, if desired, and toss until combined. Serve immediately.

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