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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

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