Total Calories: 908
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.
This Fettuccini Carbonara recipe is from the Current Calendars Cookbook. Download this Cookbook today.
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