Fettuccine Alla Carbonara

I have time for one more post tonight. About a week ago, we tried this recipe from the pasta section of BHG. It's a pretty easy, basic pasta recipe that resembles fettucine alfredo, but with a ton of pork product added. 

There were a couple things we liked about this recipe. First, it was very easy. Second, it involved cooking with white wine. Everything I've ever made ever that involved cooking with wine was AMAZING!! And you have an excuse to drink some wine. It also included prosciutto which I had never used in a recipe. 

The end result was delicious. However, it was very very fatty. In case you couldn't tell how unhealthy this dish is by looking at the ingredients (8 slices of bacon and 1.5 sticks of butter!!!!), it reminds you after you eat it by leaving a filmy residue in your nasal cavities. Perhaps I could have done a better job of draining the bacon. 

We did not take a picture of this delicious pasta, but I found this on the google. 

Makes 6 servings

1 lb dried fettuccine

8 slices bacon

4 oz sliced prosciutto

2 tbsp finely chopped onion

3/4 cup unsalted butter

1/3 cup dry white wine

1/2 cup whipping cream

1/2 cup milk

1/2 cup grated Parmesan

1 tbsp snipped fresh parsley

black pepper to taste

1) Cook pasta; drain

2) In a large skillet cook bacon over medium heat until crisp. Transfer to plate with paper towels to drain. Crumble and set aside. Chop prosciutto into 1/2 inch pieces.

3) In a medium saucepan, cook onion in hot butter over medium heat for 4 minutes or until tender. Add prosciutto. Cook and stir over medium heat for 3 minutes. Remove pan from heat. Carefully add wine.

4) Return saucepan to heat and bring mixture to boiling. Boil gently, uncovered, for 5 minutes. Stir in bacon, cream and milk. Bring to boil; boil gently, uncovered, for 5 minutes. 

5) Stir in 1/4 cup Parmesan and parsley. Pour sauce over pasta and sprinkle each serving with remaining Parmesan. Season with pepper.