$3.49 /100 g
DELI CUT, 15.83/lb
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.
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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