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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is the best carbonara recipe I have made. Came from restaurateur Cameron Mitchell web site. Enjoy! Ingredients:
3 ounces prosciutto, chopped into 1/2 inch pieces |
1/4 lb bacon, chopped into 1/2 inch pieces |
1 tablespoon minced garlic |
2 quarts heavy cream |
1/2 lb asiago cheese, sliced |
1/4 lb fontina cheese, sliced |
1/4 lb grated parmesan cheese, plus 8 tablespoons for garnish |
2 teaspoons salt |
fresh ground black pepper |
3 teaspoons cornstarch |
3 tablespoons cold water, mixed |
1 egg |
1 egg yolk |
3 tablespoons butter |
1 lb cooked pasta |
Directions:
1. Cook bacon and proscuitto in medium skillet, untill bacon is done. Stir often. Remove bacon and proscuitto. Drain all but 1 teaspoon of drippings. Cook garlic in drippings 30 seconds over medium heat.
2. In very large 13- 14 inch nonstick skillet, bring cream to simmer.
3. Add Fontina, Asiago, and Parmesan cheeses to cream. Stir occationally with wisk over medium/ low heat, till melted.
4. Mix slurry- corn starch & cold water. Add salt, pepper and slurry to cream mixture, heat through stirring.
5. In medium bowl, beat 1 egg and 1 egg yolk. Dip out 1/4 cup hot cream mixture, mix this gradually into beaten eggs to temper. Wisk egg mixture into cream sauce, mixing well. Heat through.
6. Add butter, stir till melted.
7. Add bacon, procuitto and garlic in drippings. Heat through.
8. Pour over cooked pasta and garnish with Parmesan cheese.
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