While the pasta is boiling in salted water for 4-5 minutes, cook the bacon and ensure it is thoroughly drained. Cut the prosciutto and bacon into half-inch squares. In a saucepan, melt the butter and sauté minced onion over low heat until translucent. Add the cut-up bacon and prosciutto, stirring over low heat for 3-4 minutes. Pour wine into the saucepan and increase the heat to bring the mixture to a low boil for 5 minutes while stirring. Add cream, and bring to a low boil again for 5 minutes. Reduce the heat, add parsley and half of the grated Parmesan cheese. Pour the mixture over the boiled and drained pasta. Add the egg yolk and toss thoroughly with the fettuccine and sauce. Lastly, add grated Parmesan cheese and black pepper to taste.
Carbonara is a classic Italian pasta sauce known for its rich and creamy texture. It is a popular and indulgent dish in Italian cuisine, cherished for its simplicity and delicious taste.
Although the history and origins of carbonara sauce remain unclear, it gained popularity in Rome and spread throughout Italy and the rest of the world. It has become a staple in Italian-American cuisine and is renowned for its comforting and flavorful qualities.
Traditionally, carbonara sauce is paired with pasta shapes that can hold the sauce well. While spaghetti is the most common choice, other long and thin pasta shapes like fettuccine or linguine work just as effectively. The smooth texture of these pasta shapes allows the creamy sauce to coat the noodles, ensuring each bite is filled with its decadent flavor.
However, carbonara sauce can also be enjoyed with other pasta varieties such as rigatoni or penne, which have ridges or hollow shapes that aid in capturing the sauce. The selection of pasta ultimately depends on personal preference and availability.