Fettuccine Carbonara
Fettuccine Carbonara. The heat of the pasta will cook the sauce and thicken. Serve immediately with some extra parmesan cheese. We don't use cream, milk, garlic, onions or other strange ingredients; we use only guanciale, eggs, pecorino cheese, and lots of black pepper (carbonaro is the Italian for coal miner).
Ingredients
-
You need 10 oz. of Pancetta (or Guanciale, if you can find it)
-
Prepare 18 oz. of Fresh or Refridgerated Pasta (best not to use dry pasta)
-
You need 3 of eggs
-
You need 2 cups of Fresh Grated Parmesan Cheese
-
It’s of Salt/pepper
Steps
- Cube the pancetta and put in a large pan/skillet on low until nice and crispy (don't drain – you want to keep the fat in there as part of the sauce)..
- Boil and heavily salt a pot of water for the noodles. When the pancetta is just getting crispy, put the pasta in the boiling water..
- Whisk the eggs in a small bowl..
- Once the pasta is slightly undercooked, use a tongs to transfer the noodles directly from the water to the pan with the pancetta..
- Slowly add the parmesan while constantly mixing until melted..
- Remove from heat, and slowly pour in the eggs, stirring constantly for about a minute after all the eggs are in..
- Pepper to taste, and enjoy!.
The ingredients are simple—just spaghetti (or other long pasta), and the carbonara is made with pancetta or bacon, eggs, Parmesan, a little olive oil, salt and pepper. Pour over the pasta in the pan and toss gently using tongs. Meanwhile, cook the fettuccine according to package directions; drain well. Transfer pasta to a large serving bowl. Pour sauce over hot pasta; toss to coat.
