Recipe - Fettuccine Alla Carbonara

One fourth pound Pancetta (Italian style
bacon) cut in 1inch
lengths
3 tablespoon Olive oil
1 md Onion; finely chopped
1 pound Fettuccine; freshly made
One half cup Chopped parsley
1 cup Finely minced Fontina cheese
1 cup Freshly grated imported
Italian Parmesan cheese
2 Egg yolks; lightly beaten
Salt and freshly ground
black pepper
Hot red pepper flakes

TIP: Since this moves quickly, have all ingredients 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 & place on paper towel to drain.

2. Pour off most of fat from pan. Add olive oil & cook onion until tender &
browned. Set aside until needed.

3. 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.

4. Add onion, bacon, parsley, Fontina, One half cup Parmesan, & yolks. Toss. The
heat of the pasta will cook raw eggs on contact.

5. Add salt, freshly ground pepper & red pepper flakes to taste.

6. Serve pasta at once. Pass remaining Parmesan cheese & a pepper mill.

GENOA

S.E. BELMONT, PORTLAND.

WINE: GATTINARA

From the Micro Cookbook Collection of Italian Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.