Fettuccine Alla Carbonara |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 1 |
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If you can't get prosciutto - Italy's famous ham - cook two extra slices of bacon. Ingredients:
2 tablespoons finely chopped onions |
1/4 cup unsalted butter |
4 slices bacon, cut into 1/2-inch pieces and crisp-cooked |
3 ounces prosciutto, sliced 1/8-inch thick and cut into 1/2-inch pieces |
1/3 cup dry white wine |
1/3 cup whipping cream |
1/3 cup milk |
1 egg yolk, slightly beaten |
finely shredded parmesan cheese |
1 tablespoon snipped fresh parsley |
1 (9 ounce) package refrigerated fettuccine |
Directions:
1. In a medium saucepan, cook onion in hot butter about 5 minutes or just until tender. Stir in crisp-cooked bacon and the prosciutto. Cook and stir for 3 minutes more.
2. Carefully add white wine. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes more, stirring occasionally. Add cream and milk; bring to a gentle boil.
3. Gradually add 1 cup of cream mixture to egg yolk, stirring constantly. Add egg yolk mixture to cream mixture in saucepan. Return to a gentle boil. Cook and stir for 2 minutes. Add 2 tablespoons Parmesan cheese and parsley, stirring just until cheese melts.
4. Meanwhile, cook the fettuccine according to package directions; drain well. Pour the sauce over hot pasta. Toss to coat. Sprinkle pasta with additional Parmesan cheese and cracked black pepper, if desired. Makes 6 side-dish servings.
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