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 cheese

Cook pasta in boiling salted water. Saute bacon in a pan with extra-virgin olive oil until crispy. Add peas, asparagus and mushrooms. Add prosciutto stock, bring to a boil and slowly whisk in butter. Add cooked pasta directly from the water to the pan. Mix egg yolks and cheese together in a bowl. Add egg mixture to pan until it coats the pasta. Finish with herbs; add cracked black pepper. Divide into four bowls. Sprinkle with Parmesan cheese.

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