Fettuccine Carbonara

• 1 lb fettucinne
• 4 tbs olive oil
• 2 garlic cloves, minced
• 1/4 cup shallots
• 4 ozs dry white wine
• 4 ozs chicken stock
• 2 tlspoons heavy cream
• 2 large eggs
• 2 ozs parmigiano reggiano
• 2 ozs Pecorino Romano
• 1 cup frsh cooked english peas
• 8 ozs cherry tomatoes
• 1/4 cup prosciutto
• 8 slices bacon, cooked

1. Cook pasta, drain and reserve 1 cup liquid. Toss cooked pasta in 2 tbls olive oil and set aside.
2. Mix eggs and cheeses
3. heat saucepan, add oil and bacon, stirring for 2 minutes
4. Add garlic, hallots and cook for 4 minutes.
5. Add white wine and reduce almost all the way down. add the chicken stock, reduce by half. Add heavy cream and pasta water.
6. Add the pasta and the roasted tomatoes to the saucepan, remove from heat and toss in the egg cheese mixture and julianne prosciutto.. Season with salt and pepper and top with bacon

fettucinne, olive oil, garlic, shallots, white wine, chicken, heavy cream, eggs, parmigiano reggiano, romano, frsh cooked english peas, tomatoes, bacon

Taken from www.epicurious.com/recipes/member/views/fettuccine-carbonara-52823011 (may not work)