Friday Pasta Night #3
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
- 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
- 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.
- 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.
- 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.
- 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.
This entry was posted on Saturday, September 12th, 2009 at 7:01 am and is filed under Blogroll, recipes. You can follow any responses to this entry through the RSS 2.0 feed.
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Madrid
72°
john says:
I don’t know why it’s called Carbonara but is was very tasty. It kind of reminded me of noodles alfredo… maybe they’re related… In any case, it’s good stuff and if you were to buy it out at a pasta restaurant, it would cost a lot!