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