Side Pannel
Fettuccine Alla Carbonara
Ingredients List
- 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
Directions
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
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
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