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Classic Fettuccine alla Carbonara

When prosciutto, Italian for air-dried rather than smoked ham, isn't available, cook two extra slices of bacon instead. This rich and creamy pasta dish is as good or better than the popular restaurant version.

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  • Makes: 4 servings
  • Start to Finish: 25 mins

Classic Fettuccine alla Carbonara



  1. In a medium saucepan, cook onion in hot butter about 5 minutes or just until tender. Stir in bacon and prosciutto. Cook and stir for 3 minutes more. Carefully add white wine. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes, stirring occasionally. Add whipping cream and milk. Bring to a gentle boil.
  2. Gradually add 1 cup of the hot 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 the 2 tablespoons Parmesan cheese and the parsley, stirring just until cheese melts.
  3. Meanwhile, cook the fettuccine according to package directions; drain well. Transfer pasta to a large serving bowl. Pour sauce over hot pasta; toss to coat. If desired, sprinkle pasta with additional Parmesan cheese and cracked black pepper. Makes 4 servings.

Nutrition Facts (Classic Fettuccine alla Carbonara)

    Per serving:
  • 488 kcal cal.,
  • 29 g fat
  • (16 g sat. fat,
  • 206 mg chol.,
  • 749 mg sodium,
  • 36 g carb.,
  • 2 g fiber,
  • 18 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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