Memorable Quotes:

"A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect." Fernand Point

Saturday, March 20, 2010

Fettuccine Alla Carbonara

Fettuccine Alla Carbonara
(From Borgatti's Ravioli & Egg Noodles)

1 pound of fettuccine
8 strips of bacon
6 ounces thickly sliced prosciutto
6 ounces unsalted butter
2 tablespoons minced onion
1/3 cup white wine
1/2 cup heavy cream
1/2 cup milk
1 tablespoon minced parsley
1/2 cup grated Parmesan cheese
1 egg yolk
Freshly ground black pepper to taste

Set a large pot of salted water to boil for the pasta

In a large saute pan oveer medium-high heat, fry the bacon until crisp. Drain the bacon slices thoroughly. Cut the prosciutto and bacon into 1/2-inch squares. In a medium saucepan over low heat, melt the butter. Add the minced onion and saute over low heat until translucent, about 5 minutes. Add the bacon and the prosciutto to the saucepan. Stir over low heat for 3 to 4 minutes. Pour the wine into the saucepan and raise the heat to medium. Stirring, bring the mixture to a low boil and cook for 5 minutes. Add the cream and milk and then bring to a low boil again, cook for 5 minutes. Meanwhile, boil the pasta to al dente (just cooked through), then drain. Reduce the heat under the saucepan to low, add the parsley and approximately half of the grated cheese. Pour this mixture over the pasta. Add the egg yolk and toss the pasta and sauce together thoroughly. Add the remaining grated cheese and freshly ground pepper to individual portions. Serve immediately.

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