Serves: 4
Total Calories: 908

1 pound fettuccini pasta homemade cooked, or commercial fettuccini cooked according to package instructions
1/2 pound Canadian bacon cut in julienne strips
9 tablespoons butter real
3 eggs yolk
2/3 cup whipped cream
1 tablespoon vermouth
1 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.

Nutritional Facts:

Serves: 4
Total Calories: 908
Calories from Fat: 512

More Recipes from the Current Calendars Cookbook:
American Macaroni And 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