Fettuccine Alla Carbonara

Recipe Ingredients

1/4 lb	113g / 4oz	Pancetta - Italian style
		Bacon - cut in 1-in. Lengths
3 tablespoons	45ml	Olive oil
1 tablespoon	15ml	Onion - finely chopped (medium)
1 lb	454g / 16oz	Fettuccine - freshly made
1/2 cup	73g / 2.6oz	Chopped parsley
1 cup	146g / 5.1oz	Finely diced fontina
		Cheese
1 cup	237ml	Freshly grated imported
		Italian parmesan cheese
2		Egg yolks - lightly beaten
		Salt and freshly ground
		Black pepper
		Hot red pepper flakes

Recipe Instructions

TIP: Since this moves quickly, have all ingre- dients 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 and place on paper towel to drain. 2. Pour off most of fat from pan. Add olive oil and cook onion until tender and browned. Set aside until needed. 3. Cook fettuccine until just done. Drain thor- oughly 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, and yolks. Toss. The heat of the pasta will cook raw eggs on con- tact. 5. Add salt, freshly ground pepper and red pepper flakes to taste. 6. Serve pasta at once. Pass remaining Parmesan cheese and a pepper mill.

Source:
Genoa

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