Carbonara Delight

Carbonara Delight
  • 4 servings
  • 0:15 Preparation
  • 0:30 Cooking
  • 0:45 Total Time


Add all
  • 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 yolks

  • 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


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

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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© Société des alcools du Québec, 2007