September 1, 2008
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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