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Fettuccine Carbonara

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Member since 2014

Serves 7 | Prep Time 20 | Cook Time 15–16 (inc noodle cook)


2 cloves garlic
Pinch fresh parsley springs
½ pound pancetta
3 tablespoons butter
¼ cup dry white wine
4 eggs
3 tablespoons heavy cream
¾ cup Parmesan cheese, grated
Salt to taste
Freshly ground pepper to taste
1 lb fettuccine

Chop garlic, strip leaves from parsley and chop; set these aside.

Slice pancetta cross wise into strips.

Melt butter in sauté pan on medium heat, add garlic and pancetta. Sauté 2 to 3 minutes. Add wine and reduce; remove from heat and keep warm.

Beat eggs with a fork in a large bowl; add cream and Parmesan cheese and season with salt and pepper.

Cook fettuccine according to package and drain. Add fettuccine to egg mixture. Pasta needs to be very hot; it will cook the egg as you toss it. Toss quickly to coat evenly.

Add pancetta mixture and toss quickly.

Add chopped parsley, toss lightly. Add salt and pepper if needed.

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