Fettuccine Carbonara
  • 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
  1. Chop garlic, strip leaves from parsley and chop; set these aside.
  2. Slice pancetta crosswise into strips.
  3. Melt butter in sauté pan on medium heat, add garlic and pancetta.
  4. Sauté 2–3 minutes.
  5. Add wine and reduce; remove from heat and keep warm.
  6. Beat eggs with a fork in a large bowl; add cream and Parmesan cheese and season with salt and pepper.
  7. Cook fettuccine according to package and drain.
  8. Add fettuccine to egg mixture.
  9. Pasta needs to be very hot; it will cook the egg as you toss it. Toss quickly to coat evenly.
  10. Add pancetta mixture and toss quickly.
  11. Add chopped parsley, toss lightly.
  12. Add salt and pepper if needed.