Fettuccine Carbonara

Fettuccine Carbonara

4 oz bacon, cut into thin, small pieces

3 cloves garlic,

1/4 c white wine

1/3 c whipping cream or 1/3 c powdered milk +1/3 c water

1/2 lb fettuccine noodles

1 large egg

1 egg yolk

2/3 c freshly grated parmesan cheese

1.  Cook the bacon and garlic over medium-low heat until bacon is light brown, about 4 minutes.  Discard all but 2 tablespoons of the drippings.

2.  Add wine to skillet; cook over medium heat until wine is almost completely evaporated, about 3 minutes.  Stir in cream; cook and stir 2 minutes.  Remove from heat.

3.  Cook fettuccine in large sacuepan of boiling salted water just until al dente, 6-8 minutes.  Drain well and return to dry saucepan.

4.  Whisk egg, and egg yolk in small bowl; whisk in 1/3 cup of the cheese and the pepper.  Pour bacon-cream mixture over fettuccine in saucepan; toss to coat.  Heat over medium-low heat just until hot.  Stir in egg-cheese mixture.  Toss to coat evenly.  Immediately remove from heat.   Serve with remaining cheese