| Fettuccine a la Carbonara ~ Review by: Julie Morris ( Australia ) Thank you for your great Fettuccine Carbonara recipe. WHAT A SUCCESS. We had the best Carbonara, I've ever made, so I was very popular with my family, especially my 18 month old son, who ate with great gusto......Again thank you, and I look forward to cooking and savoring more of your recipes!!! Buon Appetito ~ Julie Morris....Julie, Marc, & Kurt ( Australia )........March 2, 1999 Fettucine a la Carbonara 1 pound thin spaghetti, rotini fettucine, or equivalent pasta 2 tbsp olive oil ½ lb bacon 1 medium yellow onion (chopped) ½ cup cold water ¼ cup dry Italian white wine 4 eggs ¼ cup heavy cream ¼ lb parmesan cheese (grated) Procedure 1. Put large bowl in oven to warm at lowest possible setting. 2. Soak chopped onion in cold water for 15 minutes to reduce pungency. 3. Chop Pancetta or bacon into 1/4x1/2-inch strips. 4. Beat eggs and cream together with a fork. Add 1/8 lb parmesan cheese to the mixture. 5. Wash pasta. Put on water to cook pasta. Add pasta when boiling. In the meantime... 6. Dry onions and sauté with pancetta or bacon in olive oil until onions are barely translucent. 7. Add wine and reduce heat when initial boiling ceases. Meat should not be crisp. 8. When pasta is cooked, drain, but do not wash. 9. Quickly remove bowl from oven, put pasta in it and toss with egg, cream and cheese mixture so that heat from pasta cooks eggs. 10. Add meat, onions and wine without draining fat and toss until thoroughly mixed. 11. Sprinkle remaining cheese to taste, toss and serve immediately. Notes: Pasta should be cooked al dente so that it offers resistance to the teeth without crunching. Fresh pasta is desirable (dried pasta is a poor imitation of the real thing.) Pasta should be used immediately when done to stop its internal cooking. If both portions of the recipe cannot be completed at the same time, the meat and onion mixture should finish first. I have made a very successful variation on this using hot country sausage. Make sure the sausage is fairly lean if you try it. All of the quantities are adjustable, and may depend on the kind of pasta or meat you use. Too much cream will cause the egg mixture to separate from the pasta and meat. Too little cream will essentially give you scrambled eggs and bacon with pasta. |
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