Fettuccine Paglia e Fieno alla Carbonara - Giangi's Kitchen

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Fettuccine Paglia e Fieno alla Carbonara

Published on October 5, 2016 | Main Course

October is finally here! Definitely my favorite season of the year as the weather is finally cooling off… Ok!! maybe as we are still having high 90º  during the day, however 50º this morning was truly a  pleasure. The windows are open, the fresh crisp morning air settling in the house…. stop hibernating and start enjoying the outdoors. We love it!!


By now you have realized that my son has a lot to do with the dinner selection, and tonight of course it was  his choice. He wanted pasta. As we are perusing the grocery store isles he suggested we try a new pasta shape. Force of habit I was directed to my favorite brands, but seeing that this was his night, I let him choose. Fettuccine Paglia e Fieno egg pasta from Eduardo’s  was his choice. I was looking forward to try it. He was looking forward to see if he could taste the spinach.

A traditional Carbonara, our “go to” sauce, was delicious with it. Not over powering and perfect with the Fettuccine. Egg pasta tastes so much richer that your usual dry pasta. Cooks the same amount of time but like all fresh homemade pasta, it grows. We had seconds…

Do not be intimidated by the raw eggs. Once beaten and the hot pasta and sauce poured over, the egg will be cooked.

Bon Appetit!

Giangi

Tonight’s October 4th dinner:

Fettuccine Paglie e Fieno Alla Carbonara

Mixed green salad

Fettuccine Paglia e Fieno alla Carbonara

 

FETTUCCINE PAGLIA E FIENO ALLA CARBONARA

12 oz Fettuccine Paglia e Fieno from Eduardo’s

1/2 of a medium onion, chopped in small pieces

1 tablespoon olive oil

6 to 8 ounces bacon, sliced in small strips 1/4 inch wide – center cut bacon preferably

1/2 cup white wine

2 eggs

3 tablespoons of Parmigiano grated fine

Salt and pepper

In a frying pan over medium heat, cook the onions and the bacon with the olive oil until the onions are translucent. Add the wine. Lower the heat and lte it cook for a couple of minutes.

In a large serving bowl, beat the two eggs with salt 9 not too much0 and the pepper. Add the Parmigiano and incorporate well.

Meanwhile in a large pan, boil the water with salt. Cook the pasta al dente – 8 minutes.

Reserve 1 cup of the cooking water and drain the fettuccine.

Immediately add the pasta to the egg mixture and mix well until all the pasta is coated. Add the bacon – onion – wine mixture and stir until all blended. If too dry, add some of the cooking water.

Serve hot with more Parmigiano.

Bacon, onion and wine gently simmering.

Bacon, onion and wine gently simmering over low heat.

 

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