Fettuccini Carbonara
This rich pasta dish is also wonderful using spaghetti or linguini.
Ingredients
- Fettuccini (quantity based on number of guests)
Carbonara Sauce
- ½ lb Diced Pancetta (or bacon)
- 2 tbsp Olive Oil
- 2-3 cloves Minced Garlic
- 4 Egg Yolks
- 1-2 cups Hot Reserved Pasta Water
- ½ cup Grated Parmigiano-Reggiano
- 1 tsp Crushed Black Pepper
- ¼ cup Chopped Flat Leaf Parsley
- 1 cup Cooked Peas (optional)
Instructions
- Prepare Fettuccini according to directions. Drain and reserve 2 cups boiling liquid.
Carbonara Sauce
- Sauté Pancetta and Olive Oil in large skillet.
- When Pancetta is crispy add Garlic and cook for 2 more minutes.
- In a separate bowl beat together Egg Yolks, Grated Parmigiano-Reggiano and Crushed Black Pepper.
- Place hot drained pasta in hot skillet and turn off heat then add egg/cheese mixture. Toss well to coat pasta and cook egg.
- Add Flat Leaf Parsley and optional Cooked Peas. Taste and adjust seasoning. Add a little of the boiling pasta liquid if needed to thin sauce a bit.
