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- 2 tablespoons finely chopped onion
- 1/4 cup unsalted butter
- 4 slicesbacon, 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
- 2 tablespoons finely shredded Parmesan cheese
- 1 tablespoon snipped fresh parsley
- 1 9 ounce packagerefrigerated fettuccine
- Finely shredded Parmesan cheese (optional)
- Cracked black pepper (optional)
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.
- Servings Per Recipe 4,
- cal. (kcal) 488,
- Fat, total (g) 29,
- chol. (mg) 206,
- sat. fat (g) 16,
- carb. (g) 36,
- fiber (g) 2,
- pro. (g) 18,
- sodium (mg) 749,
- Percent Daily Values are based on a 2,000 calorie diet
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