Fettuccini Carbonara

With all the excitement of the upcoming Holiday, the remaining couple of days are going to be so busy, you need to keep up your strength so I suggest Carb Loading.  A simple and yet most tasty dish is the Fettuccine Carbonara which can be found in Tidewater on the Halfshell, page 81.  Serves 8

I made this dish last week and it was so good, I plan to make it again this week. 

1 pound bacon
1 pound hot fettuccine, slightly undercooked and drained
4 Tsp butter, silvered
3 cups heavy cream
1cup grated Parmesan cheese
Pepper
4 egg yolks

• Cut Bacon into 1-inch pieces and fry in large skillet until firm, but not crisp.  Pour off all but 3 Tablespoons of drippings.
• Add fettuccine and butter bits to skillet. Toss until butter begins to melt.  Add about 2 1/2 cups of cream and toss again.
• When Cream begins to bubble, add cheese and stir to distribute evenly.  Continue tossing until sauce begins to thicken.  Add generous grind of pepper.
• Beat egg yolks with remaining cream and pour into skillet.  Toss to coat evenly.  Remove from heat and serve immediately.