Fettuccine Alla Carbonara
1 pound dried fettuccine
8 slices bacon
4 ounces thickly sliced prosciutto
1/4 cup minced onion
2 garlic cloves, minced
6 ounces unsalted butter (3/4 cup)
1/3 cup dry white wine
1/2 cup whipping cream
1/2 cup milk
1/2 cup grated Parmesan cheese
1 tablespoon minced fresh parsley (optional)
Freshly ground black pepper
Cook pasta according to package directions. Drain; keep warm.
Meanwhile, for sauce, in a large skillet cook the bacon over medium heat until crisp. Drain well on paper towels. Cut the prosciutto and bacon into 1/2-inch pieces; set aside.
In a medium saucepan cook the onion and garlic in hot butter until tender, about 5 minutes. Add the prosciutto and bacon to the saucepan. Cook and stir over low heat for 3 minutes. Remove saucepan from heat. Carefully add wine to saucepan. Return to heat and boil gently, uncovered, for 5 minutes. Stir in the whipping cream and milk. Boil gently, uncovered, for 5 minutes. Stir in half of the Parmesan cheese and the parsley. Immediately pour sauce over pasta; stir gently to coat. Sprinkle each serving with remaining Parmesan cheese. Season to taste with pepper. Serve immediately.
Makes 8 servings
Make-ahead instructions: Stop cooking sauce after adding milk and cream and boiling for 5 minutes. At this point refrigerate sauce (without adding Parmesan and parsley). When ready to use, heat the sauce back up to almost boiling, add the Parmesan and continue as directed above.