Pasta Carbonara - From Italy with Bacon

Name: Pasta Carbonara - From Italy with Bacon
Ingredients: 6 oz. fettuccine (or spaghetti); 4 oz. pancetta; chopped (or ham); 1/4 cup white vermouth; 2 egg yolks, beaten; 2 Tbsp. olive oil; 4 scallions (green onions), sliced into 1/4" rounds; 2 garlic cloves, minced; 3 oz. Parmesan (or Romano, Asiago, Pecorino), grated; 1/2 tsp. salt; Freshly ground black pepper

Pasta Carbonara - From Italy with Bacon was pinched from <a href="http://cookingfortwo.about.com/od/maindishes/r/carbonara.htm" target="_blank">cookingfortwo.about.com.</a>

"I fell in love with Pasta Carbonara when I was in college and waiting tables at a restaurant. I got the recipe from the chef and it became a regular in my repertoire. Then on a visit to Italy several years ago I had the real thing (no cream in it, and only egg yolks). Wow! This recipe is much truer to the traditional dish. I have, however, kept the scallions from that long-ago restaurant recipe, as well as the black pepper. Serves 2. For more pasta ideas you'll find them at "Primarily Pasta."..."

INGREDIENTS

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6 oz. fettuccine (or spaghetti)

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4 oz. pancetta; chopped (or ham)

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1/4 cup white vermouth

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2 egg yolks, beaten

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2 Tbsp. olive oil

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4 scallions (green onions), sliced into 1/4" rounds

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2 garlic cloves, minced

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3 oz. Parmesan (or Romano, Asiago, Pecorino), grated

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1/2 tsp. salt

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Freshly ground black pepper

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