CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Dairy |
|
Pasta, Restaurant |
4 |
Servings |
INGREDIENTS
1 |
lb |
Fettucine noodles |
4 |
|
Eggs |
1 |
c |
Parmesan cheese |
|
|
Fresh ground black pepper |
8 |
|
Bacon, thick cut |
1 |
T |
Garlic, chopped |
1/2 |
t |
Crushed red chilies |
1/4 |
c |
White wine |
2 |
T |
Butter |
INSTRUCTIONS
Bring a large pot of salted water to boil. Drop in noodles. Cook 10
minutes, or until al dente. Drain, reserving 1/2 cup of pasta cooking
water. In a bowl large enough to acommodate all the cooked noodles,
crack the eggs. Add the cheese and a generous quantity of pepper. Mix
well with a fork. Set aside. In a saute pan, brown the bacon until
three-quarters done. Remove bacon and set aside. Discard fat and clean
pan. Add bacon back to pan. Cook until as done as you like. Add garlic
and chilies. Stir quickly so as not to let garlic burn. Add wine and
butter. Let reduce a bit. Remove pan from heat. Place hot noodles and
bacon mixture into bowl with eggs, tossing quickly so that the eggs
don't coagulate. Add 1/4 cup of the reserved pasta water. Noodles
should have a creamy consistency with just the right amount of sauce
clinging to them. There should not be a pool of sauce in the bowl. If
noodles look too dry, add more of the reserved pasta water, a bit at a
time. Source: Dining Ethnic Around Puget Sound by Steve & Mary Taylor,
1993; Poverty Bay Publishing Co, Federal Way, Washington. ISBN#
0-936528-02-8 Typos by Brenda Adams <[email protected]>; mc
6/8/97 Recipe by: Ristorante Machiavelli, Seattle Posted to MC-Recipe
Digest V1 #638 by Badams <[email protected]> on Jun 08, 1997
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