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Fettuccine Alla Carbonara from Borgatti’s Ravioli and Egg Noodles


  • 1-pound fettucine
  • 8 strips bacon
  • 6 ounces thickly sliced prosciutto
  • 6 ounces unsalted butter
  • 2 tablespoons minced onion
  • 1/3 cup white wine
  • ½ cup heavy cream
  • ½ milk
  • 1 tablespoon minced parsley
  • ½ cup grated parmesan cheese
  • 1 egg yolk
  • Freshly ground pepper


Set a large pot of salted water to boil for the pasta. In a large sauté pan over medium-high heat, fry the bacon until crisp. Drain the bacon slices thoroughly. Cut the prosciutto and bacon into ½ inch squares. In a medium saucepan over low heat, melt the butter. Add the minced onion and sauté over low heat until translucent, about 5 minutes. Add the bacon and the prosciutto to the saucepan. Stir over low heat for 3 to 4 minutes. Pour the wine into the saucepan and raise the heat to medium. Stirring, bring the mixture to a low boil and cook for 5 minutes. Add the cream and milk and then bring to a low boil again, cook for 5 minutes.

Meanwhile, boil the pasta to al dente (just cooked through), then drain. Reduce the heat under the saucepan to low, add the parsley and approximately half of the grated cheese. Pour this mixture over the pasta. Add the egg yolk and toss the pasta and sauce together thoroughly. Add the remaining grated cheese and freshly ground pepper to individual portions. Serve immediately.


** Tip**: Try serving this dish as a brunch alternative, a creative way to satisfy a bacon and eggs craving.