Fettuccine Carbonara
Alessandro Mancuso, formerly of Al Dente, Hyatt Regency Guam

For the pasta dough:
3/4 cup all purpose flour
3 whole eggs
1 tsp olive oil

For the sauce:
1 oz chopped onion
1 1/2 oz unsalted butter
2 oz diced pancetta bacon
1 1/2 cups dry white wine
1 1/2 cups fresh cream
1 oz chopped parsley
2 egg yolks
grated parmesan cheese
pinch of ground nutmeg
salt & white pepper

[Guam Diner Note: This recipe uses homemade pasta, but you can easily make the dish with your favorite cooked pasta. Just follow the package directions for cooking the pasta.]

To Make Pasta: Put flour into large aluminum mixing bowl. Add eggs and olive oil and mix together with hands for about 10 minutes. Wrap in plastic wrap and let dough rest in refrigerator for 20 minutes.

Roll cold dough out on a well-floured surface. Roll out evenly, maintaining a round shape, until dough is very thin. Roll flatted dough up loosely and cut into pieces about 1/4-inch thick. When you unroll these pieces you'll have your fettuccine noodles. Toss noodles with flour so they don't stick together and set aside while you prepare sauce.

Before starting on sauce, start some water to boil over high heat for cooking the pasta.

To Prepare the Sauce: Over medium-high heat, add unsalted butter, pancetta and red onion and cook until onions are tender. Add white wine and white pepper to taste. Lower flame and add cream. Heat until cream is bubbly, being careful not to let it burn. Add salt to taste, nutmeg and fresh parsley.

Add salt to boiling pasta water and drop noodles in. They should be ready and al dente (firm but cooked) in about 5 minutes. You should test pasta for the doneness you like.

Drain water from pasta and add to your sauce. Remove sauce from heat and add parsley, parmesan cheese, white pepper and egg yolks. Transfer to serving dish and add more fresh parsley and parmesan before serving. Make sure you serve it hot from the stove!

Yield: 2 Servings