Fettuccine alla carbonara
6 Servings
Ingredients
| Quantity | 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 | ||
Directions
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, .