time to get out the pasta machine!
- whole wheat egg fettuccine
- 1/2 cup heavy cream
- 1 egg yolk
- 6 oz. diced bacon
- 2 tbsp butter, cut into pieces
- 1/2 cup grated Parmigiano-Reggiano
- 1/2 cup crumbled Gorgonzola
- chopped parsley
- Salt and pepper
Cook the bacon
Cook fettuccine in a pasta pot f boiling salted water (2 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup cooking water, then drain pasta.
Meanwhile, bring cream and butter to a simmer in a 12-inch heavy skillet over medium-low heat, adding 1/4 teaspoon salt and 1/2 teaspoon pepper, egg yolk, and cheese to sauce. Mix in the bacon. top with parsley.
No comments:
Post a Comment