Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 sl Bacon, cut into 1" pieces 1/2 c Romano cheese, grated
3 tb Onion, diced 1 Egg yolk
4 Garlic cloves, crushed 2 x Servings fettucini, cooked
3/4 c White wine Chopped parsley for garnish
3/4 c Half-and-half

In an 10" pan, fry the bacon until the fatty portions are just
beginning to turn clear. Add the onion, and saute over high heat
until the onion is translucent. Drain off the fat, remove the bacon
and onion, and set aside.

Add the garlic to the pan, and deglaze the pan with the wine,
scraping up any bacon leavings. Simmer for about 1 minute. Add the
half-and-half to the pan, and wait until the sauce come back up to
the simmer (with practice, this can be done so that the half-and-half
does not curdle in the wine. If it does curdle, that's okay - the
taste will still be there, it just won't look as nice). Add the
Romano cheese (parmesan is acceptable, but the taste will be a little
more pungent), and stir until smooth, about 30 seconds. At this
point, the sauce may be removed from the heat and held for about 15
minutes.

To serve, bring the sauce back up to temperature. Add the cooked
fettucini to the pan and toss to coat the pasta. Add the bacon,
onion and raw egg yolk, and toss to mix thoroughly. Dish onto two
plates, garnish with a bit of chopped parsley, and serve immediately.

Bob Denhart

Browse by categories