Fettuccini Carbonara

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Ingredients

2 2/3 oz Panchetta

2-3 Cloves Garlic, minced

1/3 - 1 Shallot (depending on size), minced

5 1/3 oz Heavy cream

2 oz Parmesan Cheese, freshly grated

1 ea Egg yolk

As needed parsley, minced

4 servings fettuccini pasta, cooked al dente

Procedure

Render and brown pancetta in heavy bottom pan. Reserve fat.

Add shallots and garlic and sweat until soft.

Add heavy cream and reduce by half.

Add Parmesan cheese, blend well and reduce heat.

Add cooked fettuccini and toss well

Add egg yolks while constantly stirring pasta.

Garnish with chopped parsley.

Special Notes

This is a recipe from a cooking class Tricia and took for her birthday a couple years back. It's not the healthiest thing in the world, but you will not be able to get Carbonara in a restaurant after you try this.