Tagliatelle alla Carbonara
2 tablespoons Olive Oil
1 tablespoon Unsalted butter
2 tablespoons Finely minced garlic
8 ounces Pancetta, small-med diced
1/3 cup Dry white wine
2 larges Eggs
1/3 cup Ramano cheese
1/3 cup Parmesan cheese
Salt and pepper to taste.
Heat oil & butter in a skillet over medium heat.
When butter starts to foam add garlic & saute' until fragrant.
Add Pancetta and lightly brown.
Add wine & simmer until almost dry (au sec)
Remove from heat, add eggs and stir.
Then add both cheeses.
Make a pound of Tagliatelle and combine with sauce. (best with fresh, homade pasta!!!)
This is a recipe for Tagliatelle Carbonara also referred 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...
February 14, 2010