Yield: 2 -3
|50 grams||Proscuitto, chopped|
|150 grams||Mushrooms, sliced|
|2||Cloves garlic, minced (not crushed, as it will burn)|
|¼ cup||White wine|
|1 cup||Whipping cream|
|Salt and white pepper to taste|
|Fettuccine for 2-3|
|Fresh black pepper and freshly grated parmegianno reggiano at the table|
I checked the Marcella Hazan Carbonara recipe and while she calls for garlic, there is no cream in her recipe. All this talk of Carbonara made me think of a recipe I got from a restaurant in town called The Ritz. Made some
last night. My apologies to those who feel garlic and cream are incompatible.
Saute proscuitto, mushrooms and garlic in the butter over high heat. The goal is to get carmelization happening in the bottom of the pan to give a dark
colour to the sauce. Deglaze with white wine, add whipping cream, simmer briefly, and adjust seasoning. Toss pasta in the saute pan with sauce and serve with black pepper and freshly grated cheese.
Finish eating and go directly to the gym! Posted to FOODWINE Digest 18 Dec 96 From: Romain Saha <rsaha@...> Date: Thu, 19 Dec 1996 10:15:41 EST