Yield: 1 Servings
|2 tablespoons||Olive Oil|
|1 tablespoon||Unsalted butter|
|2 tablespoons||Finely minced garlic|
|8 ounces||Pancetta; small-med diced|
|⅓ cup||Dry white wine|
|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