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Fettuccine Carbonara


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

Why I Love This Recipe


Ingredients You'll Need

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


Directions

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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