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Carbonara Delight https://www.metro.ca/userfiles/image/recipes/delices-carbonara-1802.jpg PT15M PT30M PT45M
In a skillet, brown the pancetta or prosciutto in the olive oil over medium heat until all the fat has melted. Remove from heat and keep warm.Cook the fettuccine in a big pot of boiling, salted water. Meanwhile, whip the egg yolks in a bowl, then add the cream, half the cheese, a generous amount of pepper, and the white wine.When the pasta is cooked al dente, drain and add to the reserved fat in the skillet over medium heat. Stir well so that pasta absorbs the fat. Remove from heat and add the egg mixture. Stir quickly, then serve immediately on warmed plates. Serve the remainder of the Parmesan cheese separately.
4
3 15 5 2
3/4 cup (190 mL) pancetta or prosciutto sticks 1 Tbsp. (15 mL) olive oil 3 cups (750 mL) fettuccine or other pasta 4 egg yolk 1/4 cup (60 mL) cream 35 % m.f. 5 Tbsp. (75 mL) grated Parmesan cheese 1 Tbsp. (15 mL) white wine ground black pepper to taste
Carbonara Delight

Carbonara Delight

Rate this recipe
15 Votes
4
servings
0:15
Preparation
0:30
COOKING
0:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 3/4 cup
    (190 mL)
    pancetta or prosciutto sticks
  • 1 Tbsp.
    (15 mL)
    olive oil
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    BASSO EXTRA VIRGIN OLIVE OIL

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    $12.99 ea.

    1 L


  • 3 cups
    (750 mL)
    fettuccine or other pasta
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    PRIMO PASTA

    PRIMO PASTA

    $2.49 ea.

    500 - 900 g, SELECTED VARIETIES


  • 4
    egg yolk
  • 1/4 cup
    (60 mL)
    cream 35 % m.f.
  • 5 Tbsp.
    (75 mL)
    grated Parmesan cheese
  • 1 Tbsp.
    (15 mL)
    white wine

  • ground black pepper to taste
Imprimer ma sélection

Preparation

In a skillet, brown the pancetta or prosciutto in the olive oil over medium heat until all the fat has melted. Remove from heat and keep warm.

Cook the fettuccine in a big pot of boiling, salted water. Meanwhile, whip the egg yolks in a bowl, then add the cream, half the cheese, a generous amount of pepper, and the white wine.

When the pasta is cooked al dente, drain and add to the reserved fat in the skillet over medium heat. Stir well so that pasta absorbs the fat. Remove from heat and add the egg mixture. Stir quickly, then serve immediately on warmed plates. Serve the remainder of the Parmesan cheese separately.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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