Fettuccine Alla Carbonara
1 pound dried fettuccine
8 slices bacon
4 ounces thickly sliced prosciutto
1/4 cup minced onion
2 garlic cloves, minced
6 ounces unsalted butter (3/4 cup)
1/3 cup dry white wine
1/2 cup whipping cream
1/2 cup milk
1/2 cup grated Parmesan cheese
1 tablespoon minced fresh parsley (optional)
Freshly ground black pepper
Cook pasta according to package directions. Drain; keep warm.
Meanwhile, for sauce, in a large skillet cook the bacon over medium heat until crisp. Drain well on paper towels. Cut the prosciutto and bacon into 1/2-inch pieces; set aside.
In a medium saucepan cook the onion and garlic in hot butter until tender, about 5 minutes. Add the prosciutto and bacon to the saucepan. Cook and stir over low heat for 3 minutes. Remove saucepan from heat. Carefully add wine to saucepan. Return to heat and boil gently, uncovered, for 5 minutes. Stir in the whipping cream and milk. Boil gently, uncovered, for 5 minutes. Stir in half of the Parmesan cheese and the parsley. Immediately pour sauce over pasta; stir gently to coat. Sprinkle each serving with remaining Parmesan cheese. Season to taste with pepper. Serve immediately.
Makes 8 servings
Make-ahead instructions: Stop cooking sauce after adding milk and cream and boiling for 5 minutes. At this point refrigerate sauce (without adding Parmesan and parsley). When ready to use, heat the sauce back up to almost boiling, add the Parmesan and continue as directed above.Back to Pastas