Friday Pasta Night #3

Sep 12, 2009 by     1 Comment     Posted under: Blogroll, recipes
pasta

pasta

This week, I tried a rather common recipe, although I myself have never made it.

I’ll serve this to Spanish guests as a 1st plate.

*For the next day, I used the leftover Fettuccine alla Carbonara along with some spaghetti sauce (with hamburger) + mozzarella cheese, mixed together to make another meal.

Fettuccine alla Carbonara

3/4 pound uncooked fettuccine or spaghetti

4oz. pancetta (Italian bacon) or bacon cut in pieces

3 cloves of garlic (cut in halves)

1/4 cup dry white wine

1/3 cup heavy or whipping cream

2 eggs

2/3 cup freshly grated Parmesan cheese, divided

generous dash of pepper

fresh oregano leaves for garnish

  1. Cook fettuccine in large pot of boiling salted water according to package directions, just until al dente; remove from heat, Drain well, return to pot
  2. Cook and stir pancetta and garlic in large skillet over medium low heat 4 mins or until pancetta is light brown. Discard garlic & remaining drippings.
  3. Add wine to pancetta mixture; cook over medium hear 3 mins or until wine is almost evaporated. Stir in cream; cook and stir 2 mins. Remove from heat.
  4. Whisk eggs on top of double broiler. Place top of double boiler over simmering water. Whisk 1/3 of cheese & pepper into egg mixture; cook and stir until sauce thickens slightly.
  5. Pour pancetta mixture over fettuccine in pot, toss to coat. Heat over medium-low heat until heated through. Stir in egg mixture. Toss to coat evenly. Remove from heat. Serve with remaining 1/3 cheese. Garnish, if desired.