| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
California |
|
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive Oil |
| 1 |
tb |
Unsalted butter |
| 2 |
tb |
Finely minced garlic |
| 8 |
oz |
Pancetta; small-med diced |
| 1/3 |
c |
Dry white wine |
| 2 |
lg |
Eggs |
| 1/3 |
c |
Ramano cheese |
| 1/3 |
c |
Parmesan cheese |
|
|
Salt and pepper to taste. |
INSTRUCTIONS
This is just a recipe for Fettuccine Carbonara also reffered to as "pasta
with bacon and eggs" that comes from the California Culinary Academy...I
LOVE IT...
I would think that you could substitute the pancetta for 8 ounces diced
chicken breast...
1. Heat oil & butter in a skillet over medium heat.
2.when butter starts to foam add garlic & saute' until fragrant.
3. add Pancetta and lightly brown.
4. add wine & simmer until almost dry (au sec)
5. remove from heat, add eggs and stir.
6. then add both cheeses.
Make a pound of fettuccine and combine with sauce. (best with fresh, homade
pasta!!!)
Posted to recipelu-digest Volume 01 Number 445 by CuisineArt
<CuisineArt@aol.com> on Jan 4, 1998
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