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Fettuccini Carbonara Recipe

   
 

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     Fettuccini Carbonara

Category   Entrees - Maindishes
Sub Category   None
Servings   4-6
Preptime   20 min

Ingredients
1 medium onion
2 1/2 cups panchetta or bacon
1/2 cup Olive Oil
3 tbsp butter, divided
1/2 cup white wine
Salt
Pepper
Fresh or dried Parsley
1 lb. Fettuccini
 
1 egg yolk
1 1/2 cups grated romano cheese

Instructions
Base medium pot over medium high heat. Add Olive Oil. When warm, add onions and panchetta to oil. Sweat the onions and panchetta together.
Once onions and panchetta are light brown, add butter. Once melted, add white wine and glaze the contents in pot to a thickened sauce.
At this time, boil water with either oil or salt in the water, whatever your preference. Once water is at a boiled state, add fettuccini.
Add Salt, pepper and parsle along with 2 tbsp of butter to the sauce mix. Drop heat to medium. Keep at a simmer till the fettucini is cooked, au dente. Add pasta to the sauce mixture. Bind well, adding an egg yolk in to the mix, about a minute after mixing the pasta and sauce together. Turn oven top off. Mix in the cheese and serve hot.


Originally Submitted
10/19/2011





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