• Cooking Time: 15–16 (inc noodle cook)
  • Servings: 7
  • Preparation Time: 20



  • 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 crosswise into strips.
  • Melt butter in sauté pan on medium heat, add garlic and pancetta.
  • Sauté 2–3 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.

Author Credit: Marlena Tavenner

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