Recipe - Fettucine Carbonara A La Ristorante Machiavelli

1 pound Fettucine noodles
4 Eggs
1 cup Parmesan cheese
Fresh ground black pepper
8 sl Bacon, thick cut
1 tablespoon Garlic, chopped
One half teaspoon Crushed red chilies
One fourth cup White wine
2 tablespoon Butter

Bring a large pot of salted water to boil. Drop in noodles. Cook 10
minutes, or until al dente. Drain, reserving One half cup of pasta cooking
water.

In a bowl large enough to acommodate all the cooked noodles, crack the
eggs. Add the cheese and a generous quantity of pepper. Mix well with a
fork. Set aside.

In a saute pan, brown the bacon until threequarters done.

Remove bacon and set aside. Discard fat and clean pan. Add bacon back to
pan. Cook until as done as you like. Add garlic and chilies. Stir quickly
so as not to let garlic burn. Add wine and butter. Let reduce a bit. Remove
pan from heat.

Place hot noodles and bacon mixture into bowl with eggs, tossing quickly so
that the eggs don't coagulate. Add One fourth cup of the reserved pasta water.

Noodles should have a creamy consistency with just the right amount of
sauce clinging to them. There should not be a pool of sauce in the bowl. If
noodles look too dry, add more of the reserved pasta water, a bit at a
time.

Source: Dining Ethnic Around Puget Sound by Steve & Mary Taylor, 1993;
Poverty Bay Publishing Co, Federal Way, Washington. ISBN# 0936528028

Typos by Brenda Adams adamsfmle@sprintmail.com; mc 6/8/97

Recipe by: Ristorante Machiavelli, Seattle Posted to MCRecipe Digest V1
#638 by Badams adamsfmle@sprintmail.com on Jun 08, 1997