WINNIPEG, MB - Picture this: you walk into your home after a long day at work and the mouthwatering aroma of fresh, classic Italian cuisine assails your senses. Your partner got home before you and has prepared Fettuccine alla Carbonara.
4 tablespoons finely chopped onion
1/3 cup unsalted butter
6 slices bacon, cut into small strips and crisply cooked
1/3 cup dry white wine
1/3 cup 36% cream (whipping)
1/3 cup milk
3 tablespoons freshly grated Parmesan cheese
5 slices fresh cut prosciutto, cut to ½ inch strips
8 oz fresh fettuccine
1 egg yolk, slightly beaten
4 teaspoons fresh parsley
Freshly cracked black pepper and salt to taste
Over a medium heat, melt the butter then add the onion. Cook for about five minutes or until the onion is clear and tender. Stir in the crisp bacon and prosciutto and cook for a further three minutes, stirring so as not to burn.
Carefully add the white wine, and bring to a boil. Once boiling turn the heat down and leave to simmer for five minutes, stirring occasionally. Mix the cream and milk together then add to the simmering ingredients. Leave to boil gently.
In another pot, lightly beat the egg and slowly add two cups of the heated mixture, stirring constantly so as not to cook the egg too quickly. Return the mixture to the pan and leave to slowly simmer.
Add three tablespoons of parmesan and all the parsley. Once again, stir until all the cheese has melted.
In another pan, cook the fettuccine, drain well, then transfer to a large serving platter. Pour the sauce mixture over the pasta and toss to coat all of the fettuccine. Sprinkle over some sprigs of parsley and perhaps dust with a final coat of grated parmesan cheese.
By Ian Leatt