Subj : 4/6 Intl Carbonara Day 1
To   : All
From : Dave Drum
Date : Wed Apr 05 2023 04:29:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fettucine Carbonara a la Ristorante Machiavelli
 Categories: Pasta, Pork, Cheese, Chilies, Vegetables
      Yield: 4 Servings
 
      1 c  Parmesan cheese
      8 sl Bacon; thick cut
      2 tb Butter
           Fresh ground black pepper
      1 ts Crushed red chile flakes
    1/4 c  White wine
      1 lb Fettucine noodles
      4 lg Eggs
      1 tb Garlic; chopped
 
  Bring a large pot of salted water to boil. Drop in
  noodles. Cook 10 minutes, or until al dente. Drain,
  reserving 1/2 cup of pasta cooking water.
  
  In a bowl large enough to accommodate all the cooked
  noodles, crack the eggs. Add the cheese and a generous
  quantity of pepper. Mix well with a fork. Set aside.
  
  In a saute pan, brown the bacon until three-quarters done.
  Remove bacon and set aside. Discard fat and clean pan. Add
  bacon back to pan. Cook until as done as you like. Add
  garlic and chilies. Stir quickly so as not to let garlic
  burn. Add wine and butter. Let reduce a bit. Remove pan
  from heat.
  
  Place hot noodles and bacon mixture into bowl with eggs,
  tossing quickly so that the eggs don't coagulate. Add 1/4
  cup of the reserved pasta water.
  
  Noodles should have a creamy consistency with just the
  right amount of sauce clinging to them. There should not
  be a pool of sauce in the bowl.
  
  If noodles look too dry, add more of the reserved pasta
  water, a bit at a time.
  
  Source: Dining Ethnic Around Puget Sound by Steve &
  Mary Taylor, 1993; Poverty Bay Publishing Co, Federal
  Way, Washington.
  
  Typos by Brenda Adams | June 08, 1997
  
  Recipe by: Ristorante Machiavelli, Seattle
  
  From: http://www.bigoven.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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