Sunday, July 31, 2011
Pasta. Cream. BACON.
It doesn't get any better than that.
2 Tbsp. extra-virgin olive oil
1 yellow onion, minced
12 oz. bacon, diced
2 cloves garlic, minced
1 lb. fettucine
3 large egg yolks, at room temperature
3/4 cup half-and-half, at room temperature
3/4 cup finely grated Parmesan cheese, at room temperature
1 - 4 oz. can sliced mushrooms, drained
Freshly ground black pepper
1. Heat oil in a large saute pan over medium heat. Add the onion and bacon and cook until the onions are translucent and the bacon is beginning to crisp. Add garlic and saute 1 minute more. Remove from the heat and set aside.
2. Meanwhile, bring a large pot of salted water to a boil and cook the fettucine according to package directions until al dente, about 11-12 minutes. Drain pasta in a colander and return to pan. Add in the bacon and onion mixture. Stir over high heat until pasta is coated with the pancetta mixture.
3. In a bowl, whisk together the egg yolks and half-and-half and add to the pasta, along with the Parmesan and mushrooms. Remove the pot from the heat and toss the pasta until it is well-coated and the egg has had time to cook. Season with salt and freshly ground black pepper, to taste. Serve immediately.