Fettuccine carbonara

Yield: 1 Servings

Measure Ingredient
2 tablespoons Olive Oil
1 tablespoon Unsalted butter
2 tablespoons Finely minced garlic
8 ounces Pancetta; small-med diced
⅓ cup Dry white wine
2 larges Eggs
⅓ cup Ramano cheese
⅓ cup Parmesan cheese
\N \N Salt and pepper to taste.

This is just a recipe for Fettuccine Carbonara also reffered to as "pasta with bacon and eggs" that comes from the California Culinary Academy...I LOVE IT...

I would think that you could substitute the pancetta for 8 ounces diced chicken breast...

1. Heat oil & butter in a skillet over medium heat.

2.when butter starts to foam add garlic & saute' until fragrant.

3. add Pancetta and lightly brown.

4. add wine & simmer until almost dry (au sec) 5. remove from heat, add eggs and stir.

6. then add both cheeses.

Make a pound of fettuccine and combine with sauce. (best with fresh, homade pasta!!!)

Posted to recipelu-digest Volume 01 Number 445 by CuisineArt <CuisineArt@...> on Jan 4, 1998

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