Tagliatelle alla Carbonara


Photo: flickr user FotoosVanRobin

About

This is just a recipe for Tagliatelle Carbonara also reffered to as "pasta with bacon and eggs" that comes from the California Culinary Academy...I LOVE IT...I would think that you could substitute the pancetta for 8 ounces diced chicken breast...

Tags:

Italian
pasta

Yield:

1.0 servings

Added:

February 14, 2010

Creator:

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Ingredients

2 tablespoons Olive Oil
1 tablespoon Unsalted butter
2 tablespoons Finely minced garlic
8 ounces Pancetta, small-med diced
cup Dry white wine
2 larges Eggs
cup Ramano cheese
cup Parmesan cheese
Salt and pepper to taste.

Preparation

1
Heat oil & butter in a skillet over medium heat.
2
When butter starts to foam add garlic & saute' until fragrant.
3
Add Pancetta and lightly brown.
4
Add wine & simmer until almost dry (au sec)
5
Remove from heat, add eggs and stir.
6
Then add both cheeses.
7
Make a pound of Tagliatelle and combine with sauce. (best with fresh, homade pasta!!!)

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