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Fettuccine Carbonara

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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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