Alfredo Carbonara

Alfredo Carbonara

 

  • 1 Jar Gia Russa Alfredo Pasta Sauce
    1 lb. Gia Russa Fettuccini Pasta
    4 oz. Pancetta or Bacon (diced)
    2 Egg Yolks (whisked)
    Parmigiana-Reggiano
    Small Basil Leaves (chopped or left whole)
    Salt & Pepper (to taste)

  • In a large pot, prepare pasta al dente according to package instructions.

    While pasta is cooking bring a large sauté pan to medium heat.

    Add pancetta or bacon and cook until crispy. Be sure to leave the extra fat in the pan.

    Add cooked pasta to pan, mix to coat.
    Pour in one jar of Gia Russa Alfredo and both egg yolks. Turn off heat.

    Mix vigorously to combine while pan is still warm.

    Once pasta is well coated serve with Parmesan cheese, basil, and cracked black pepper.

 
 

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