Recipe - Fettuccine Carbonara

2 tablespoon Olive Oil
1 tablespoon Unsalted butter
2 tablespoon Finely minced garlic
8 ounce Pancetta; smallmed minced
1/3 cup Dry white wine
2 lg Eggs
1/3 cup Ramano cheese
1/3 cup Parmesan cheese
Salt and pepper to taste.

This is just a recipe for Fettuccine Carbonara also reffered to as "pasta
with bacon and eggs" that comes from the California Culinary Academy...I
LOVE IT...

I would think that you could substitute the pancetta for 8 ounces minced
chicken breast...

1. Heat oil & butter in a skillet over medium heat.

2.when butter starts to foam add garlic & saute' until fragrant.

3. add Pancetta and lightly brown.

4. add wine & simmer until almost dry (au sec)

5. remove from heat, add eggs and stir.

6. then add both cheeses.

Make a pound of fettuccine and combine with sauce. (best with fresh, homade
pasta!!!)

Posted to recipeludigest Volume 01 Number 445 by CuisineArt
CuisineArt@aol.com on Jan 4, 1998