Aug 8, 2008 10:06 am US/Eastern
Tony's Table: Fettuccini Carbonara
NEW YORK (CBS) ―
With help from 'Forge' chef Marc Forgione, CBS 2's Tony Tantillo shows you how to make Fettuccini Carbonara.
Fettuccini Carbonara
Ingredients:
• 3T butter unsalted
• 1 cup prosciutto stock (or good quality chicken)
• ½ cup bacon lardons
• 3T coocked peas
• 3T asparagus tips
• 3T roasted oyster mushrooms
• ¼ cup ricotta cheese
• 4 free range chicken yolks
• 1T chopped parsley
• 1T chopped chives
• 2T extra-virgin olive oil
• ½ lb. fresh fettuccini
• 2T parmesan
Directions:
• put pasta into boiling salted water
• sauté bacon in pan with the extra-virgin olive oil until crispy
• add peas, asparagus and mushrooms
• add prosciutto stock, bring to boil and slowly whisk in butter
• add cooked pasta directly from the water to the pan
• mix the egg yolks and cheese together in a bowl
• add the egg mixture to pan until it coats the pasta
• finish with herbs, add cracked black pepper
• divide into 4 bowls
• sprinkle with parmesan cheese
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