Fettuccine Carbonara
By: Anonymous
Published: Friday, December 4, 2009 - 11:40pm

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 lrg Eggs
 cup Ramano cheese
 cup Parmesan cheese
Salt and pepper to taste.

Preparation

1 This is just a recipe for Fettuccine Carbonara also reffered to as "pasta with bacon and eggs" that comes from the California Culinary Academy...I LOVE IT... 2 I would think that you could substitute the pancetta for 8 ounces diced chicken breast... 3 1. Heat oil & butter in a skillet over medium heat. 4 2.when butter starts to foam add garlic & saute' until fragrant. 5 3. add Pancetta and lightly brown. 6 4. add wine & simmer until almost dry (au sec) 7 5. remove from heat, add eggs and stir. 8 6. then add both cheeses. 9 Make a pound of fettuccine and combine with sauce. (best with fresh, homade pasta!!!)