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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