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Fettuccine Alla Carbonara

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Italian Pasta 6 Servings

INGREDIENTS

1/4 lb Pancetta (Italian style bacon) cut in 1-inch lengths
3 tb Olive oil
1 md Onion; finely chopped
1 lb Fettuccine; freshly made
1/2 c Chopped parsley
1 c Finely diced Fontina cheese
1 c Freshly grated imported Italian Parmesan cheese
2 Egg yolks; lightly beaten
Salt and freshly ground black pepper
Hot red pepper flakes

INSTRUCTIONS

TIP: Since this moves quickly, have all ingredients ready, close at hand.
Have a hot dish for tossing and hot bowls to receive individual portions.
1. Cook bacon in skillet, stirring frequently, until crisp. Remove with
slotted spoon & place on paper towel to drain.
2. Pour off most of fat from pan. Add olive oil & cook onion until tender &
browned. Set aside until needed.
3. Cook fettuccine until just done. Drain thoroughly in large colander,
lifting strands with 2 forks to make sure all water runs off. Turn into hot
bowl.
4. Add onion, bacon, parsley, Fontina, 1/2 cup Parmesan, & yolks. Toss. The
heat of the pasta will cook raw eggs on contact.
5. Add salt, freshly ground pepper & red pepper flakes to taste.
6. Serve pasta at once. Pass remaining Parmesan cheese & a pepper mill.
GENOA
S.E. BELMONT, PORTLAND.
WINE: GATTINARA
From the <Micro Cookbook Collection of Italian Recipes>.  Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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