Fettuccine alla Carbonara
Ingredients
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16 ounce packaged dried fettuccine
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8 slices bacon
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4 ounce sliced prosciutto
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2 tablespoon finely chopped onion
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¾ cup unsalted butter
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⅓ cup dry white wine
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½ cup whipping cream
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½ cup milk
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½ cup grated Parmesan cheese
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1 tablespoon snipped fresh parsley
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Black pepper
Directions
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In a large saucepan cook pasta according to package directions; drain. Return pasta to pan; keep warm.
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Meanwhile, for sauce, in a large skillet cook bacon over medium heat until crisp. Drain well on paper towels; coarsely crumble. Chop prosciutto into 1/2-inch pieces; set aside.
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In a medium saucepan cook onion in hot butter over medium heat for 4 minutes or until tender. Add prosciutto. Cook and stir over medium heat for 3 minutes. Remove pan from heat. Carefully add wine. Return to heat and bring to boiling. Boil gently, uncovered, for 5 minutes. Stir in the bacon, cream, and milk; bring to boiling. Boil gently, uncovered, for 5 minutes. Stir in 1/4 cup of the Parmesan cheese and the parsley. Immediately pour sauce over pasta; stir gently to coat. Sprinkle each serving with remaining cheese. Season to taste with pepper. Serve immediately.
Nutrition Facts (per serving)
| 722 | Calories |
| 43g | Fat |
| 59g | Carbs |
| 22g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 722 | |
| % Daily Value * | |
| Total Fat 43g | 55% |
| Saturated Fat 22g | 110% |
| Cholesterol 108mg | 36% |
| Sodium 705mg | 31% |
| Total Carbohydrate 59g | 21% |
| Total Sugars 3g | |
| Protein 22g | 44% |
| Vitamin C 1.2mg | 1% |
| Calcium 141.4mg | 11% |
| Iron 2.2mg | 12% |
| Potassium 190mg | 4% |
| Folate, total 133.1mcg | |
| Vitamin B-12 0.5mcg | |
| Vitamin B-6 0.2mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.