- serves 4
2 cup fettuccine (500 g.)
2 egg yolks, whisked
½ cup light cream (125 ml)
3 Tbsp extra virgin olive oil (45 ml)
¾ cup bacon or pancetta, sliced and cut into squares (200 g.)
1 cup mushrooms, sliced (300 g.)
3 clove garlic, minced
1 cup pasta water, reserved (250 ml)
1 ½ cup Romano cheese, grated (375 ml)
1. In a large pot with boiling salted water cook fettuccine for 10 to 12 minutes or until “al dente”. Reserve 1 cup pasta water for finishing sauce.
2. In a small bowl combine whisked egg yolks and light cream. Set aside until needed.
3. In a non-stick frying pan and at high heat cook bacon squares in extra virgin olive oil, drain fat and add sliced mushrooms and garlic and continue to cook over medium heat, stirring continuously to allow even cooking. Combine cooked fettuccine and one cup of pasta water with the bacon/mushroom mixture. Gradually add egg/cream mixture tossing fettuccine over until all ingredients are well integrated. Mix in 1 cup of grated Romano cheese, nutmeg and salt and pepper to taste. Serve while still hot sprinkling remaining ½ cup of grated Romano cheese as garnish.