Sunday, May 15, 2005

Fettuccine Carbonara

Fettuccine Carbonara (Adapted from CL)

4 ounces dry fettuccine pasta
1/2 cup milk
1 ounce (1/4 cup) fresh grated Parmesan cheese
1 tablespoon chopped fresh parsley
salt and fresh ground black pepper
1 teaspoon olive oil
1/3 cup chopped pancetta
1/4 cup finely chopped onion
1 garlic clove, minced
1 large egg

In a large pot of boiling salted water, add pasta and cook according to package directions. Reserve 1/4 cup of the cooking liquid, then drain pasta.

In a small bowl, whisk together milk, cheese, parsley - season lightly with salt and fresh ground black pepper.

In a medium skillet, heat oil over medium-high. Add pancetta - sauté until lightly browned, about 3 to 5 minutes. Stir in onion and garlic - sauté until the onion has lightly browned, about 3 minutes. Reduce heat to medium-low. Stir milk mixture and pasta into the skillet, tossing gently.

In a small bowl, whisk egg - gradually pour in reserved 1/4 cup hot pasta water, whisking constantly. Gradually add egg mixture to pan, stirring constantly - cook until sauce is thick and creamy, about 3 to 4 minutes. Serve with additional fresh grated Parmesan cheese, if desired.

Makes 2 servings.

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