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Classic Fettuccine alla Carbonara

Makes: 4 servings
Start to Finish 25 mins
Classic Fettuccine alla Carbonara
  • 2  tablespoons  finely chopped onion
  • 1/4  cup  unsalted butter
  • 4  slices  bacon, 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 package  refrigerated 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.

Nutrition Facts (Classic Fettuccine alla Carbonara)
  • 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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