Free Recipe Fettuccine Alla Carbonara
Recipe Type: Free Pasta Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 6
Ingredients for Fettuccine Alla Carbonara Recipe
1/4 lb Pancetta (Italian style
-bacon) cut in 1-inch
-lengths
3 tb Olive oil
1 md Onion; finely chopped
1 lb Fettuccine; freshly made
1/2 c Chopped parsley
1 c Finely diced Fontina cheese
1 c Freshly grated imported
-Italian Parmesan cheese
2 Egg yolks; lightly beaten
Salt and freshly ground
-black pepper
Hot red pepper flakes
Fettuccine Alla Carbonara Preparation
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, 1/2 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, .
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