Name: Fettuccine Carbonara
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.

Whenever evangelicals have an experience of direct, personal access to God, we are tempted to think or act as if we can dispense with doctrine, sacraments, history, and all the other “superfluous paraphernalia” of the Church and make our experience the sum and soul of our faith. We are still attracted to movements that replace thinking and theology by other emphases relational, therapeutic, charismatic, and managerial (as in church growth). Whatever the other virtues of these movements and the unquestionable importance of piety, we must courageously repudiate anti-intellectualism for the sin it is.

Os Guinness

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
<[email protected]> on Jan 4, 1998

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