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Carbonara Delight https://www.metro.ca/userfiles/image/recipes/delices-carbonara-1802.jpg PT15M PT30M PT45M
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.
4
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
Carbonara Delight

Carbonara Delight

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7 Votes
4
Carbonara Delight
0:15
Preparation
0:30
COOKING
0:45
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 3/4 cup
    (190 mL)
    pancetta or prosciutto sticks
  • 1 Tbsp.
    (15 mL)
    olive oil
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    500 ml SELECTED VARIETIES

    5 AIR MILES® Bonus Miles

  • 3 cups
    (750 mL)
    fettuccine or other pasta
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    340 - 454 g, 540 - 796 ml SELECTED VARIETIES

  • 4
    egg yolks
  • 1/4 cup
    (60 mL)
    cream 35 % m.f.
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  • 5 Tbsp.
    (75 mL)