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Print this Recipe    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.


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