Carbonara Pasta

Carbonara Pasta

From: Executive chef Bernard Laskowski and sous chef Andrew Sikkelerus, Park Grill, Chicago. Yield: 2 servings.

SAUCE:
1 medium Spanish onion, julienne
6 oz. applewood smoked bacon, medium dice
2 oz. chopped garlic
4 oz. white wine
6 oz. chicken stock
1 oz. chopped thyme
* * *
12 oz. cooked fettuccini pasta
4 oz

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