5/22/13 - Fetuccine alla Carbonara

  • Chef Flavio Cristofoli, Flavio's
  • 0

8 oz of fettuccine

1/4 cup of pancetta dice or bacon

1/8 cup of chopped onions

One egg

4 oz of heavy cream

4 oz Parmesan cheese

6 asparagus

6 large shrimp

2 tablespoon of butter

Salt and pepper .

Cook the pasta al dente in a salty water and drain. Keep aside. In a saute' pan add butter ,onions the pancetta and the shrimp cook for 4 minutes. Add the pasta and the asparagus that you steam in advance. Toss with one eggs yolk, Parmesan and cream. Top with fresh black pepper.