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Fettuccine alla Carbonara

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  • Makes: 6 servings
  • Start to Finish: 35 mins

Fettuccine alla Carbonara

Ingredients

Directions

  1. In a large saucepan cook pasta according to package directions; drain. Return pasta to pan; keep warm.
  2. Meanwhile, for sauce, in a large skillet cook bacon over medium heat until crisp. Drain well on paper towels; coarsely crumble. Chop prosciutto into 1/2-inch pieces; set aside.
  3. In a medium saucepan cook onion in hot butter over medium heat for 4 minutes or until tender. Add prosciutto. Cook and stir over medium heat for 3 minutes. Remove pan from heat. Carefully add wine. Return to heat and bring to boiling. Boil gently, uncovered, for 5 minutes. Stir in the bacon, cream, and milk; bring to boiling. Boil gently, uncovered, for 5 minutes. Stir in 1/4 cup of the Parmesan cheese and the parsley. Immediately pour sauce over pasta; stir gently to coat. Sprinkle each serving with remaining cheese. Season to taste with pepper. Serve immediately.

Nutrition Facts (Fettuccine alla Carbonara)

    Per serving:
  • 722 kcal cal.,
  • 43 g fat
  • (22 g sat. fat,
  • 2 g polyunsaturated fat,
  • 11 g monounsatured fat),
  • 108 mg chol.,
  • 705 mg sodium,
  • 59 g carb.,
  • 3 g fiber,
  • 3 g sugar,
  • 22 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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