Fettuccini Carbonara

Fettuccini Carbonara

From: Marc Forgione, Forge Restaurant, New York City. Yield: 4 servings.

3 Tbsp. butter, unsalted

1 cup prosciutto stock (or good quality chicken stock)

½ cup bacon lardons

3 Tbsp. cooked peas

3 Tbsp. asparagus tips

3 Tbsp. roasted oyster mushrooms

¼ cup ricotta cheese

4 free-range chicken egg yolks

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