Fettucini Carbonara Ala Fratelli Recipe
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Fettucini Carbonara Ala Fratelli
3 slice Bacon, cut into 1" pieces
3 tbsp Onion, diced
4 Garlic cloves, crushed
3/4 cup White wine
3/4 cup Half-and-half
1/2 cup Romano cheese, grated
1 Egg yolk
2 each Servings fettucini, cooked
Chopped parsley for garnish
In an 10" pan, fry the bacon until the fatty portions are just
beginning to turn clear. Add the onion, and saute over high heat
until the onion is translucent. Drain off the fat, remove the bacon
and onion, and set aside. Add the garlic to the pan, and deglaze the
pan with the wine, scraping up any bacon leavings. Simmer for about
1 minute. Add the half-and-half to the pan, and wait until the sauce
come back up to the simmer (with practice, this can be done so that
the half-and-half does not curdle in the wine. If it does curdle,
that's okay - the taste will still be there, it just won't look as
nice). Add the Romano cheese (parmesan is acceptable, but the taste
will be a little more pungent), and stir until smooth, about 30
seconds. At this point, the sauce may be removed from the heat and
held for about 15 minutes. To serve, bring the sauce back up to
temperature. Add the cooked fettucini to the pan and toss to coat the
pasta. Add the bacon, onion and raw egg yolk, and toss to mix
thoroughly. Dish onto two plates, garnish with a bit of chopped
parsley, and serve immediately. |
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