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Ingredientes
- 3 slc Bacon, cut into 1" pcs
- 3 Tbsp. Onion, diced
- 4 x Garlic cloves, crushed
- 3/4 c. White wine
- 3/4 c. Half-and-half
- 1/2 c. Romano cheese, grated
- 1 x Egg yolk
- 2 x Servings fettucini, cooked Minced parsley for garnish
Direcciones
- In an 10" pan, fry the bacon till the fatty portions are just beginning to turn clear. Add in the onion, and saute/fry over high heat till the onion is translucent/soft. Drain off the fat, remove the bacon and onion, and set aside.
- Add in the garlic to the pan, and deglaze the pan with the wine, scraping up any bacon leavings. Simmer for about 1 minute. Add in the half-and-half to the pan, and wait till the sauce come back up to the simmer (with practice, this can be done so which the half-and-half does not curdle in the wine. If it does curdle, which's okay - the taste will still be there, it just will not look as nice). Add in the Romano cheese (parmesan is acceptable, but the taste will be a little more pungent), and stir till smooth, about 30 seconds. At this point, the sauce may be removed from the heat and held for about 15 min. To serve, bring the sauce back up to temperature. Add in the cooked fettucini to the pan and toss to coat the pasta. Add in the bacon, onion and raw egg yolk, and toss to mix thoroughly. Dish onto two plates, garnish with a bit of minced parsley, and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 300g | |
| Recipe makes 2 servings | |
| Calories 633 | |
| Calories from Fat 409 | 65% |
| Total Fat 46.0g | 57% |
| Saturated Fat 23.15g | 93% |
| Trans Fat 0.0g | |
| Cholesterol 125mg | 42% |
| Sodium 1115mg | 46% |
| Potassium 388mg | 11% |
| Total Carbs 11.73g | 3% |
| Dietary Fiber 0.3g | 1% |
| Sugars 1.9g | 1% |
| Protein 27.08g | 43% |
