(Recipe for 4 servings)
cups fettuccine (500 g.)
egg yolks, whisked
cup light cream (125 ml)
tablespoons extra virgin olive oil (45 ml)
cup bacon or pancetta, sliced and cut into squares (200 g.)
cup mushrooms, sliced (300 g.)
cloves garlic, minced
cup pasta water, reserved (250 ml)
1/2 cups Romano cheese, grated (375 ml)
a large pot with boiling salted water cook fettuccine for 10 to
12 minutes Reserve 1 cup pasta water for finishing sauce.
a small bowl combine whisked egg yolks and light cream. Set aside
a non-stick frying pan and at high heat cook bacon squares in
extra virgin olive oil, drain fat and add sliced mushrooms and
garlic and continue to cook over medium heat, stirring continuously
to allow even cooking.
cooked fettuccine and one cup of pasta water with the bacon/mushroom
mixture. Gradually add egg/cream mixture tossing fettuccine over
until all ingredients are well integrated.
in 1 cup of grated Romano cheese, nutmeg and salt and pepper to
while still hot sprinkling remaining ½ cup of grated Romano
cheese as garnish.
These are delicious plain, but may be dipped in ketchup, or home
made mayo or guacamole
the natural flavour!
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