Classic Fettuccine alla Carbonara
tablespoons finely chopped onion
cup unsalted butter
slices bacon, cut into 1/2-inch pieces and crisp-cooked
ounces prosciutto, sliced 1/8-inch thick and cut into 1/2-inch pieces
cup dry white wine
cup whipping cream
egg yolk, slightly beaten
tablespoon snipped fresh parsley
9 ounce package refrigerated fettuccine
Cracked black pepper (optional)
- 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.
- 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.
- 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