Fettuccine Paglia e Fieno alla Carbonara
Fettuccine Paglia e Fieno alla Carbonara features wide ribbons of pasta combined with a creamy sauce made from eggs and Parmigiano Reggiano cheese. The dish includes sautéed bacon and onions cooked in white wine, adding savory and slightly sweet flavors. Mixing the hot pasta directly with the egg and cheese mixture creates a smooth, coating sauce with the option to loosen it using reserved pasta water, producing a comforting, rich texture.
Ingredients
- 12 ounces Fettuccine pasta paglia e fieno
- ½ yellow onion medium, chopped in small pieced
- 1 tablespoon olive oil
- 7 ounces Bacon sliced in 1/4 inch strips
- ½ cup white wine
- 2 egg
- 3 tablespoons Parmigiano Reggiano cheese finely greated
Instructions
- In a frying skillet 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 let it cook for a couple of minutes.
- Meanwhile, in a large pan, boil the water with salt. Cook the fettuccine pasta al dente - 8 minutes.
- Reserve 1 cup of the cooking water and drain the fettuccine.
- In a large serving bowl beat the eggs and Parmigiano Reggiano until all is well incorporated.
- When the pasta is done, Immediately add it 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 it is too dry, add some of the cooking water.
- Serve hot with more Parmigiano.
Nutrition Information
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 299
% Daily Value*
| Calories | 299kcal | 15% |
| Carbohydrates | 2g | 1% |
| Protein | 9g | 18% |
| Fat | 25g | 38% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 114mg | 38% |
| Sodium | 361mg | 15% |
| Potassium | 169mg | 4% |
| Vitamin A | 135IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 18mg | 2% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.