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 <CuisineArt@aol.com> on Jan 4, 1998
Find any recipe, add your own, make grocery lists easily from recipes. Enter any 3 ingredients and BigOven will tell you what you can make. It's free! (4.5/5 stars)