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 ...

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