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Delicious recipe!
I made this about a week ago and it is soooo good. Thought I'd share! We used chicken instead of prosciutto and canadian bacon.
FETTUCINI ALLA CARBONARA
------------------------
1/4 c. virgin olive oil
8 oz. onions, halved, core removed & sliced thinly
1/4 c. chopped parsley, squeezed dry
2-3 oz. Prosciutto, cut in 1" julienne strips
6 oz. Canadian bacon, cut in 1" squares
1 lb. wide fettucini, Duram Wheat
1/8 tsp. crushed Italian red pepper
Freshly milled black pepper, generous amount
1/2 tsp. oregano leaves
1 c. fontinella cheese, 1/4" dice
1/2 c. grates asiago or Romano cheese
1/2 pt. heavy cream
NOTE: This is a spaghetti dish. My personal preference is
fettucini.
PRE-PREP:
1. Peel and slice onions as directed in recipe.
2. Chop parsley, squeeze dry in a clean cloth, leave in
cloth until ready to use.
3. Cut Prosciutto in 1" julienne.
4. Cut Canadian bacon in 1" squares.
5. Cut fontinella cheese in 1/4" dice.
6. Place all other ingredients at hand ready to use.
7. When all prepping is done, place water for pasta to boil.
PROCEDURE:
1. Place a stainless sautoir (saucepan with 2" sides) with
the oil over a low to moderate fire and heat. Add the
onions and saute until translucent, stirring frequently to
evenly cook the onions. Add a little more oil to moisten
onions if needed.
2. Add the parsley, stir together and let cook until well
wilted. Add the Prosciutto. Let cook a minute, then add the
Canadian bacon, stirring all together, let cook several
minutes. Remove from fire and keep warm.
3. Cook fettucini al dente: Just before fettucini are
cooked, return saute pan over a low fire, add the red
pepper, black pepper and the oregano leaves. Add the heavy
cream, return to just under a simmer (but do not boil),
stirring to let the flavor of all the ingredients blend
together. Keep warm until needed.
4. When fettucini are cooked, drain well and place in a
large pasta dish or bowl. Add the preparation from the
saute pan, working quickly with two wooden forks, mix
together several times, add the fontinella and the grated
cheese, working quickly with the wooden forks, toss
together once more blending well.
Serve immediately in hot pasta dishes and top with
additional grated cheese.
NOTE: For a better and informal way, toss pasta in the
skillet that has been used to saute the onions and the
bacon.
Re: Delicious recipe!
I love carbonara, it's the best. If it's on a menu anywhere I order it. Mostly because well, it has bacon! Traditional carbonara has a egg-based sauce, which is super yummy too. I usually use this recipe:
http://www.foodnetwork.com/recipes/rachael-ray/bacon-and-egg-coal-miners-pasta-rigatoni-alla-carbonara-recipe/index.html
My Food Blog