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Fettuccine alla Carbonara




Source of Recipe


Confections of a Foodie Bride






List of Ingredients



• 2 Tbsp extra-virgin olive oil
  
• 8 oz pancetta, diced
  
• 1 1/2 tsp freshly cracked black pepper, plus more to taste
  
• 1 3/4 cups Parmesan, divided
  
• 1 egg
  
• 3 egg yolks
  
• 1 lb fresh fettuccine
  
• salt to taste
  






Instructions



1. Heat oil over medium-high heat. Cook pancetta until almost crispy. Add black pepper and stir, cooking two more minutes. Scrape the pancetta and oil into a large bowl and let cool slightly. Whisk egg, yolks, and 1 1/2 cups Parmesan together. Pour over pancetta and stir vigorously, mixing thoroughly.
   
2. Cook fettuccine and drain, reserving 1 cup of cooking water. Add pasta to the bowl and toss with the pancetta mixture, adding a few splashes of pasta water to make a creamy sauce. Salt and pepper to taste and let sit for 5 minutes. Toss again and serve topped with remaining Parmesan.
   






Final Comments


Yields: 4 servings
Adapted from Saveur, April 2010