This is just a recipe for Fettuccine Carbonara also reffered to as "pasta with bacon and eggs" that comes from the California Culinary Academy...I LOVE IT... I would think that you could substitute the pancetta for 8 ounces diced chicken breast... 1. Heat oil & butter in a skillet over medium heat. 2.when butter starts to foam add garlic & saute until fragrant. 3. add Pancetta and lightly brown. 4. add wine & simmer until almost dry (au sec) 5. remove from heat, add eggs and stir. 6. then add both cheeses. Make a pound of fettuccine and combine with sauce. (best with fresh, homade pasta!!!) Posted to recipelu-digest Volume 01 Number 445 by CuisineArt
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|Serving Size: 1 Serving (864g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1152 (79%)|
|Amt Per Serving||% DV|
|Total Fat 128g||171 %|
|Saturated Fat 61.6g||308 %|
|Monounsaturated Fat 42.6g|
|Polyunsanturated Fat 10.3g|
|Cholesterol 2305.4mg||709 %|
|Sodium 994.5mg||34 %|
|Potassium 782mg||21 %|
|Total Carbohydrate 10.3g||3 %|
|Dietary Fiber 0.4g||1 %|
|Sugars, other 9.9g|
|Protein 67.9g||97 %|
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Calories per serving: 1462
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