Fettuccine Alla Carbonara


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

[Total: 0   Average: 0/5]

Fettuccine Alla Carbonara


1 Pound Fettuccine

8 Strips Bacon

8 Ounces Unsalted Butter

2 Tablespoons Finely Chopped Onion

6 Ounces Thickly Sliced Prosciutto

1 Tablespoon Finely Chopped Parsley

½ Cup White Wine

½ Cup Heavy Cream

½ Cup Milk

½ Cup Grated Parmesan Cheese

1 Egg Yolk

½ Teaspoon Freshly Ground Pepper

While the water is set up to boil, cook the bacon and drain it thoroughly. Cut the prosciutto and bacon into half inch squares. Melt the butter in a medium size saucepan. Add the minced onion and sauté over a low heat until the onion is translucent. Add the cut up bacon and prosciutto and stir over a low heat for 3 to 4 minutes. Pour the wine into the saucepan and raise the heat to bring the mixture to a low boil for 5 minutes while stirring. Add the cream and milk and bring to a low boil again for 5 minutes. Cook and drain the fettuccine. Lower the heat and add the parsley and ½ of the grated Parmesan cheese. Pour the mixture over the boiled and drained fettuccine. Add the whisked egg yolk and toss the pasta and sauce together thoroughly. Add the grated cheese and freshly ground pepper. Serve immediately. Serves 4


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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