Fettuccine Alla Carbonara

If you can't get prosciutto - Italy's famous ham - cook two extra slices of bacon.

• Ready In: 25 mins
• Serves: 6
• Yields: 6 side dish

Ingredients

• 2  tablespoons  finely chopped onions
• 1⁄4 cup unsalted butter
• 4  slices bacon, cut into 1/2-inch pieces and crisp-cooked
• 3  ounces prosciutto, sliced 1/8-inch thick and cut into 1/2-inch pieces
• 1⁄3 cup dry white wine
• 1⁄3 cup  whipping cream
• 1⁄3 cup milk
• 1  egg yolk, slightly beaten
•  finely shredded parmesan cheese
• 1  tablespoon  snipped fresh parsley
• 1 (9 ounce) package  refrigerated fettuccine

Directions

1. In a medium saucepan, cook onion in hot butter about 5 minutes or just until tender. Stir in crisp-cooked bacon and the prosciutto. Cook and stir for 3 minutes more.
2. Carefully add white wine. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes more, stirring occasionally. Add cream and milk; bring to a gentle boil.
3. Gradually add 1 cup of cream mixture to egg yolk, stirring constantly. Add egg yolk mixture to cream mixture in saucepan. Return to a gentle boil. Cook and stir for 2 minutes. Add 2 tablespoons Parmesan cheese and parsley, stirring just until cheese melts.
4. Meanwhile, cook the fettuccine according to package directions; drain well. Pour the sauce over hot pasta. Toss to coat. Sprinkle pasta with additional Parmesan cheese and cracked black pepper, if desired. Makes 6 side-dish servings.