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“If you can't get prosciutto - Italy's famous ham - cook two extra slices of bacon.”
READY IN:
25mins
SERVES:
6
YIELD:
6 side dish
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium saucepan, cook onion in hot butter about 5 minutes or just until tender. Stir in crisp-cooked bacon and the prosciutto. Cook and stir for 3 minutes more.
  2. Carefully add white wine. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes more, stirring occasionally. Add cream and milk; bring to a gentle boil.
  3. Gradually add 1 cup of cream mixture to egg yolk, stirring constantly. Add egg yolk mixture to cream mixture in saucepan. Return to a gentle boil. Cook and stir for 2 minutes. Add 2 tablespoons Parmesan cheese and parsley, stirring just until cheese melts.
  4. Meanwhile, cook the fettuccine according to package directions; drain well. Pour the sauce over hot pasta. Toss to coat. Sprinkle pasta with additional Parmesan cheese and cracked black pepper, if desired. Makes 6 side-dish servings.

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