Classic Fettuccine alla Carbonara

By jkenb

Ingredients

• 2 tablespoons finely chopped onion
• 1/4 cup unsalted butter
• 4 slices bacon, cut into 1/2-inch pieces and crisp-cooked
• 3 ounces prosciutto, sliced 1/8-inch thick and cut into 1/2-inch pieces
• 1/3 cup dry white wine
• 1/3 cup whipping cream
• 1/3 cup milk
• 1 egg yolk, slightly beaten
• 2 tablespoons finely shredded Parmesan cheese
• 1 tablespoon snipped fresh parsley
• 1 9-ounce package refrigerated fettuccine
• Finely shredded Parmesan cheese (optional)
• Cracked black pepper (optional)

Preparation

Step 1

In a medium saucepan, cook onion in hot butter about 5 minutes or just until tender. Stir in bacon and prosciutto. Cook and stir for 3 minutes more. Carefully add white wine. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes, stirring occasionally. Add whipping cream and milk. Bring to a gentle boil.



Gradually add 1 cup of the hot cream mixture to egg yolk, stirring constantly. Add egg yolk mixture to cream mixture in saucepan. Return to a gentle boil; cook and stir for 2 minutes. Add the 2 tablespoons Parmesan cheese and the parsley, stirring just until cheese melts.



Meanwhile, cook the fettuccine according to package directions; drain well. Transfer pasta to a large serving bowl. Pour sauce over hot pasta; toss to coat. If desired, sprinkle pasta with additional Parmesan cheese and cracked black pepper. Makes 4 servings.