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Fettuccini Carbonara |
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Serves: 4 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Fettuccini Carbonara recipe on the web!!_ pound fettuccini pasta homemade cooked, or commercial fettuccini cooked according to package instructions ___ pound canadian bacon cut in julienne strips _ tablespoons butter real _ eggs yolk ___ cup whipped cream _ tablespoon vermouth _ cup parmesan cheese grated Salt and freshly ground black pepper to taste Drain pasta, toss with 1 tablespoon butter and set aside. Sauté bacon in 1 tablespoon butter until lightly browned; set aside. Beat egg yolks and cream together; set aside. Add remaining butter to skillet with vermouth; place over medium heat for 3 minutes to reduce liquid. Add noodles to skillet mixture and toss for 2 minutes to heat through. Remove from heat; stir in egg mixture quickly to prevent eggs from hardening (consistency should be creamy). Season with half of the Parmesan cheese, tossing to blend. Taste for salt and add a generous dusting of coarsely ground black pepper. (The dish gets the name Carbonara from the pepper dusting which is said to resemble coal dust.) Serve on a heated platter or in a shallow bowl and garnish with julienne bacon. Sprinkle each serving with the remaining 1/2 cup Parmesan cheese. Chicken Lasagne Florentine Creamy Shrimp Sauce Current Test Kitchen Pasta Fettuccini Carbonara Pesto Sauce Roman Meatballs With Mostaccioli Pasta Sardinian Lasagne Shrimp And Pork-Filled Wonton Soup Spaetzle With Bavarian Meatballs Spanish Macaroni With Cheese Tomato Sauce With Basil Vegetable Flower Soup |
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