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CAPELLINI CARBONARA




List of Ingredients



• 2 SHALLOTS CHOPPED FINELY
  
• 4 SLICES OF PROSCUITTO CHOPPED FINELY
  
• 4 STRIPS OF BACON CHOPPED FINELY
  
• 2 TABLESPOONS EACH OLIVE OIL AND BUTTER
  
• `1/4 CUP CHICKEN STOCK
  
• 1/4 CUP WHITE WINE
  
• 2 EGG YOLKS
  
• 1/4 CUP FRESHLY GRATED PARMAGIANO REGGIANO CHEESE
  
• 1 POUND FRESH ANGEL HAIR PASTA,
  






Instructions



1. HEAT OLIVE OIL AND BUTTER IN A LARGE SAUTE PAN OVER MEDIUM HEAT. ADD SHALLOTS, BACON AND PROSCUITTO, COOK UNTILL LIGHTLY BROWNED.
   
2. ADD WINE AND CHICKEN STOCK AND COOK FOR 2 MINUTES OVER HIGH HEAT.
   
3. ADD COOKED PASTA, PARMAGIANNO REGGIANO CHEESE, FRESHLY GROUND PEPPER AND EGG YOLKS, STIRRING VIGOROUSLY OVER HIGH HEAT UNTIL PASTA IS COATED AND CREAMY.
   
4. NOTE: FRESH MADE PASTA WORKS REAL WELL WITH THIS SAUCE. IT CAN BE FOUND IN THE DAIRY SECTION OF THE SUPERMARKET, OR YOU CAN MAKE YOUR OWN.
   
5. SERVES 4
   SOURCE: THE ITALIAN CHEF