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Receta Fettuccine Alla Carbonara
by Global Cookbook

Fettuccine Alla Carbonara
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Ingredientes

  • 1/4 lb pancetta - Italian style bacon - cut in 1-in. lengths
  • 3 Tbsp. extra virgin olive oil
  • 1 med onion, finely minced
  • 1 lb fettuccine, freshly made
  • 1/2 c. minced parsley
  • 1 c. finely diced fontina cheese
  • 1 c. freshly grated imported Italian parmesan cheese
  • 2 x egg yolks, lightly beaten salt and freshly grnd black pepper warm red pepper flakes

Direcciones

  1. TIP: Since this moves quickly, have all ingre- dients ready, close at hand.
  2. Have a warm dish for tossing and warm bowls to receive individual portions.
  3. Cook bacon in skillet, stirring frequently, till crisp. Remove with slotted spoon and place on paper towel to drain.
  4. Pour off most of fat from pan. Add in extra virgin olive oil and cook onion till tender and browned. Set aside till needed.
  5. Cook fettuccine till just done. Drain thor- oughly in large colander, lifting strands with 2 forks to make sure all water runs off. Turn into warm bowl.
  6. Add in onion, bacon, parsley, Fontina, 1/2 c. Parmesan, and yolks. Toss. The heat of the pasta will cook raw Large eggs on con- tact.
  7. Add in salt, freshly grnd pepper and red pepper flakes to taste.
  8. Serve pasta at once. Pass remaining Parmesan cheese and a pepper mill.