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Fettuccini Carbonara

This rich pasta dish is also wonderful using spaghetti or linguini.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner
Servings 8

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.
Keyword Carbonara, Fettuccini, Pasta, Sauce