Fettuccine alla carbonara Olga
March 16th, 2009 | Written by jfolkmann | Topic: MainApparently, carbonara refers both to a secret society, that was key in the reunification of Italy and to men who work with coal. There are probably a hundred different recipes for how to make a carbonara and one of those things where every family has a few special additions. Personally I think it’s just a great way to have bacon and eggs. This version is delicious and very quick to make, the extra touches come from someone named Olga. We found the recipe in an older cookbook – The Complete Book of Pasta by Jack Denton Scott.
- Preparation time
- 10m
- Cooking time
- 20m
- Difficulty
- 2
- Serves
- 4
- 1 small white onion chopped
- 4 tablespoons butter
- ½ cup dry white wine
- 5 slices of bacon (chopped)
- 3 eggs (beaten)
- 2 tablespoons of chopped parsley
- ½ cup grated parmesan
- Liberal amount of pepper
- 1 pound of fettuccine
Cook pasta al dente. Saute onions in butter until soft. Add the bacon and cook down, remove excess fat and add wine and cook until the alcohol evaporates. In a large bowl, mix beaten eggs, parsley, cheese and pepper. Fork fettuccine from pot into the bowl, toss and garnish with hot onions and bacon.
