Fettuccine alla carbonara

Yield: 6 Servings

Measure Ingredient
¼ pounds Pancetta (Italian style bacon) cut in 1-inch lengths
3 tablespoons Olive oil
1 medium Onion; finely chopped
1 pounds Fettuccine; freshly made
½ cup Chopped parsley
1 cup Finely diced Fontina cheese
1 cup Freshly grated imported Italian Parmesan cheese
2 Egg yolks; lightly beaten
Salt and freshly ground black pepper
Hot red pepper flakes

TIP: Since this moves quickly, have all ingredients ready, close at hand.

Have a hot dish for tossing and hot bowls to receive individual portions.

1. Cook bacon in skillet, stirring frequently, until crisp. Remove with slotted spoon & place on paper towel to drain.

2. Pour off most of fat from pan. Add olive oil & cook onion until tender & browned. Set aside until needed.

3. Cook fettuccine until just done. Drain thoroughly in large colander, lifting strands with 2 forks to make sure all water runs off. Turn into hot bowl.

4. Add onion, bacon, parsley, Fontina, ½ cup Parmesan, & yolks. Toss. The heat of the pasta will cook raw eggs on contact.

5. Add salt, freshly ground pepper & red pepper flakes to taste.

6. Serve pasta at once. Pass remaining Parmesan cheese & a pepper mill.

GENOA

S.E. BELMONT, PORTLAND.

WINE: GATTINARA

From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .

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