Capellini Carbonara

2 shallots, chopped fine
4 slices prosciutto, chopped fine
4 slices bacon, chopped fine
2 tablespoons olive oil
2 tablespoons butter
1/2 cup chicken stock
1/2 cup white wine
2 egg yolks
1/2 cup freshly grated parmigiano-reggiano cheese
1/2 lb capellini, cooked, drained (angel hair pasta)

Heat olive oil and butter in large saute pan over medium heat.

Add shallots, bacon and prosciutto, cook until lightly browned.

Add wine and chicken stock, cook for 2 minutes over high heat.

Add cooked pasta, grated cheese, freshly ground pepper and egg yolk, stirring vigorously over high heat until pasta is coated and creamy.

Transfer to individual plates and serve.

2 servings