Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Capellini Carbonara




Source of Recipe


Internet


List of Ingredients




Serves 2

2 Shallots chopped fine.
4 slices of Prosciuto chopped fine.
4 strips of bacon chopped fine.
2 tblsp of olive oil
2 tblsp of butter
1/2 cup chicken stock.
1/2 cup white wine
2 egg yolks
1/2 cup freshly grated parmagiano-reggiano cheese
1/2 pound angel hair(If you can find fresh green and white Paglia E Fieno pasta it works perfectly with this sauce.)

Recipe



1. Heat Olive Oil and butter in Large Saute Pan over Medium heat.

2. Add shallots, bacon and Prosciutto, cook until lightly browned.

3. Add wine and chicken stock, cook for 2 minutes over high heat.

4. Add cooked pasta, parmagianno, freshly ground pepper and egg yolk, stirring vigorously over high heat until pasta is coated and creamy. Transfer to individual plates and serve.