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
1 Tbsp. chopped parsley
1 Tbsp. chopped chives
2 Tbsp. extra-virgin olive oil
½ lb. fresh fettuccini
2 Tbsp. Parmesan cheese
Cook pasta in boiling salted water. Saute bacon in a pan with extra-virgin olive oil until crispy. Add peas, asparagus and mushrooms. Add prosciutto stock, bring to a boil and slowly whisk in butter. Add cooked pasta directly from the water to the pan. Mix egg yolks and cheese together in a bowl. Add egg mixture to pan until it coats the pasta. Finish with herbs; add cracked black pepper. Divide into four bowls. Sprinkle with Parmesan cheese.
Related Recipes:
- Idaho Potato Gnocchi in Horseradish Cream and Bolognese
- Scallop and Artichoke Pasta
- Linguine “Puttanesca” with Grilled Shrimp
- Blueberry Dessert Pizza
- Salmon Orzo Salad
- Beef and Peach Pizza
- Lamb Ragu Puttanesca
- Buffalo Chicken Pizza
- Grilled Thai Turkey Pizza
- Wild Mushroom Bucatini with Goat Cheese and Thyme
- King Crab and Caramelized Onion Pizza
- Carnitas and Mango Pizza
- Bangkok Chicken Pizza
- Caramelized Onion, Pear and Gorgonzola Pizza
