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Fettuccine Carbonara

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  • 2 tb Olive Oil
  • 1 tb Unsalted butter
  • 2 tb Finely minced garlic
  • 8 oz Pancetta; small-med diced
  • 1/3 c Dry white wine
  • 2 lg Eggs
  • 1/3 c Ramano cheese
  • 1/3 c Parmesan cheese
  • Salt and pepper to taste.


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...
I would think that you could substitute the pancetta for 8 ounces diced chicken breast...
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.
Make a pound of fettuccine and combine with sauce. (best with fresh, homade pasta!!!)
Posted to recipelu-digest Volume 01 Number 445 by CuisineArt <> on Jan 4, 1998