Italian Recipes - Fettuccine Alla Carbonara

Ingredients     

• 2 tablespoons finely chopped onion

• 1/4 cup unsalted butter 4 slices bacon, cut into 1/2-inch pieces and crisp-cooked

• 3 ounces prosciutto, sliced 1/8 inch thick and cut into 1/2-inch pieces

• 1/3 cup dry white wine

• 1/3 cup whipping cream

• 1/3 cup milk

• 1 slightly beaten egg yolk

• 2 tablespoons finely shredded Parmesan cheese

• 1 tablespoon snipped fresh parsley

• 1 9-ounce package refrigerated fettuccine

• Finely shredded Parmesan cheese (optional)

• Cracked black pepper (optional)

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Method:

1. In a medium saucepan cook onion in hot butter about 5 minutes or just until tender. Stir in bacon and prosciutto. Cook and stir for 3 minutes more.

2. Carefully add white wine. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes more, stirring occasionally. Add cream and milk; bring to a gentle boil.

3. Gradually add 1 cup of the hot cream mixture to egg yolk, stirring constantly. Stir egg yolk mixture into cream mixture in saucepan.

4. Return to a gentle boil. Cook and stir for 2 minutes. Add 2  tablespoons Parmesan cheese and the parsley, stirring just until cheese melts.  

5. Meanwhile, cook the fettuccine according to package directions; drain well. Pour the sauce over hot pasta. Toss to coat.

6. If desired, sprinkle pasta with additional Parmesan cheese and cracked black pepper.