Pasta Sauces: Carbonara 28 by Recipe Cottage

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	Carbonara 28

		Fettuccine Alla Carbonara 1/4 lb pancetta (Italian style bacon), cut in 1-inch pieces 3 Tbsp olive oil 1 medium onion, finely chopped 1 lb fettuccine, freshly made 1/2 cup chopped parsley 1 cup finely diced Fontina cheese 1 cup freshly grated Parmesan cheese 2 egg yolks, lightly beaten salt and freshly ground black pepper hot red pepper flakes This moves quickly, have all ingredients ready at hand. Have a hot dish for tossing and hot bowls to receive individual portions. Cook bacon in skillet, stirring frequently, until crisp. Remove with slotted spoon and place on paper towel to drain. Pour off most of fat from pan. Add olive oil and cook onion until tender & browned. Set aside until needed. 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. Add onion, bacon, parsley, Fontina, 1/2 cup Parmesan, and egg yolks. Toss. The heat of the pasta will cook the eggs on contact. Add salt, freshly ground pepper and red pepper flakes to taste. Serve at once. Pass remaining Parmesan cheese and the pepper mill. Notes: You can use regular bacon, commercial Parmesan and commercial fettuccine. It makes a slight difference in the flavour. I also mince a clove or two of garlic in with the onions during frying.