Carbonara

Directions

1. 1
   Cook bacon and proscuitto in medium skillet, untill bacon is done.
2. 2
   Stir often.
3. 3
   Remove bacon and proscuitto.
4. 4
   Drain all but 1 teaspoon of drippings.
5. 5
   Cook garlic in drippings 30 seconds over medium heat.
6. 6
   In very large 13- 14 inch nonstick skillet, bring cream to simmer.
7. 7
   Add Fontina, Asiago, and Parmesan cheeses to cream.
8. 8
   Stir occationally with wisk over medium/ low heat, till melted.
9. 9
   Mix slurry- corn starch & cold water.
10. 10
    Add salt, pepper and slurry to cream mixture, heat through stirring.
11. 11
    In medium bowl, beat 1 egg and 1 egg yolk.
12. 12
    Dip out 1/4 cup hot cream mixture, mix this gradually into beaten eggs to temper.
13. 13
    Wisk egg mixture into cream sauce, mixing well.
14. 14
    Heat through.
15. 15
    Add butter, stir till melted.
16. 16
    Add bacon, procuitto and garlic in drippings.
17. 17
    Heat through.
18. 18
    Pour over cooked pasta and garnish with Parmesan cheese.