Fettuccini Carbonara From: Marc Forgione, Forge Restaurant, New York City. Yield: 4 servings. 3 Tbsp. butter, unsalted 1 cup prosciutto stock (or good quality chicken stock) ½ cup bacon lardons 3 Tbsp. cooked peas 3 Tbsp. asparagus tips 3 Tbsp. roasted oyster mushrooms ¼ cup ricotta cheese 4 free-range chicken egg yolks 1 Tbsp. chopped parsley 1 Tbsp. chopped chives 2 Tbsp. extra-virgin olive oil ½ lb. fresh fettuccini 2 Tbsp. Parmesan ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.