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Rice and Pasta - Fettuccine Carbonara



INGREDIENTS
  • 4 ounces bacon, cut into 1/2-inch wide strips
  • 3 cloves garlic, cut in halves
  • 1/4 cup dry white wine
  • 1/3 cup whipping cream
  • 1/2 pound fettuccine or spaghetti
  • 2/3 cup Parmesan cheese, grated
  • 1 large egg
  • 1 large egg yolk
  • Boiling salted water
  • Large pinch white pepper, ground

INSTRUCTIONS
Sauté bacon and garlic until bacon is lightly browned, about four minutes. Discard garlic and all but 2 tablespoons drippings. Add wine to skillet. Cook over medium heat until wine is almost gone, about three minutes. Stir in cream and cook for two minutes; remove from heat.
Cook pasta in boiling water for seven to 10 minutes. Drain and return to dry saucepan. Whisk egg and egg yolk in small bowl, then mix in 1/3 cup cheese and pepper. Pour bacon-cream mixture over pasta in saucepan, tossing to coat. Heat just until hot. Stir in egg and cheese mixture and toss to coat evenly. Remove from heat and serve with remaining cheese. Yield: Four servings.
 
 
 
 
Submitted By: Leslie Zappulla
Mooresburg
Hawkins Farmers Co-op
 
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