Fettuccine carbonara
4 servings
40 minutes
Fettuccine carbonara is a delicate and aromatic pasta from Italian cuisine. Its history traces back to carbonara pasta, a classic Roman dish, but this version is distinguished by the addition of cream that gives the sauce a special velvety texture. The combination of sautéed onions, bacon, and prosciutto soaked in white wine creates a rich flavor with a hint of smokiness. Egg yolk, cream, and parmesan come together in a rich creamy texture that perfectly coats the fettuccine. This dish is the true embodiment of comfort, ideal for a cozy Italian-style dinner. Serve with extra grated cheese and freshly ground pepper to enhance the depth of flavor.
1
Fry the finely chopped onion in olive oil.
- Onion: 1 piece
- Olive oil: 50 ml
2
Finely chop the bacon and ham, and add them to the pan with the onion.
- Bacon: 200 g
- Prosciutto: 100 g
3
Pour in white dry wine and cook for another 5 minutes without covering.
- Dry white wine: 80 ml
4
In a separate pot, mix cream and milk, heat it up, and add the yolk.
- Heavy cream 35% fat: 80 ml
- Milk: 80 ml
- Egg yolk: 1 piece
5
Add the resulting mixture to the pan with bacon and ham.
- Bacon: 200 g
- Prosciutto: 100 g
6
Bring to a boil and cook, stirring, for 2 minutes. Then add grated cheese and parsley.
- Parmesan (Parmigiano Reggiano): 50 g
- Parsley: 1 bunch
7
Cook the fettuccine according to the instructions on the package.
- Fettuccine: 250 g
8
Drain the pasta in a colander and let the water drip off.
9
Before serving, drizzle the pasta with sauce. Optionally, you can sprinkle with grated cheese and black pepper.
- Parmesan (Parmigiano Reggiano): 50 g
