Classic Fettuccine alla Carbonara
Recipe from
Better Homes and Gardens
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.
Servings:
4 servings
Total Time:
25 mins
Ingredients
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2 tablespoonsfinely chopped onionsee savings
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1/4 cupunsalted buttersee savings
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4 slicesbacon, cut into 1/2-inch pieces and crisp-cookedsee savings
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3 ouncesprosciutto, sliced 1/8-inch thick and cut into 1/2-inch piecessee savings
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1/3 cupdry white winesee savings
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1/3 cupwhipping creamsee savings
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1/3 cupmilksee savings
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1egg yolk, slightly beatensee savings
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2 tablespoonsfinely shredded Parmesan cheesesee savings
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1 tablespoonsnipped fresh parsleysee savings
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1 9-ounce packagerefrigerated fettuccinesee savings
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Finely shredded Parmesan cheese (optional)see savings
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Cracked black pepper (optional)see savings
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Directions
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 information
Per serving: Calories 488, Total Fat 29 g, Saturated Fat 16 g, Cholesterol 206 mg, Sodium 749 mg, Carbohydrate 36 g, Fiber 2 g, Protein 18 g.
Percent Daily Values are based on a 2,000 calorie diet
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