Fettuccine a la Carbonara
Mario has been known to prepare this for the Borgatti's crew at lunchtime. His is the best, but we recommend trying your hand at it.
One pound Borgatti's fresh fettuccine
8 strips of bacon
6 ounces of unsalted butter
2 tablespoons finely chopped onion
6 ounces thickly sliced prosciutto di Parma
1 tablespoon finely chopped parsley
1/3 cup white wine
1/2 cup heavy cream
1/2 cup milk
1/2 cup Parmigiano Reggiano
1 egg yolk
Freshly ground black pepper to taste
TIP: As with Fettuccine Alfredo, timing is everything with this dish, mise-en-place preparation is recommended. Borgatti's fresh fettuccini takes just 4 to 5 minutes to cook and should not be allowed to dry out after removal from the water.
While water is setting up to boil, cook bacon and drain it thoroughly. Cut prosciutto and bacon into half-inch squares. Melt butter in a saucepan, add minced onion and saute over a low flame until onion is translucent. Add cut up bacon and prosciutto and stir over a low flame for 3 to 4 minutes. Pour wine into saucepan and raise flame to bring mixture to a low boil for 5 minutes while stirring. Add cream and milk and bring to a low boil again for 5 minutes. While sauce is cooking, salt the boiling water for the fettuccine, drop the pasta and boil for 4-5 minutes stirring occasionally so noodles do not stick. Lower flame on sauce, add parsley and approximately half of the grated cheese. Pour mixture over cooked, drained pasta. Add the egg yolk and toss pasta and sauce together thoroughly. Add the remaining grated cheese and freshly milled black pepper to individual portions.