Fettuccine Carbonara with Pancetta

Fettuccine Carbonara with Pancetta

The sharp Parmesan and creamy egg cling to the fettuccine and create a beautiful silky sauce when combined with the reserved pasta water, while the garlic and crispy pancetta adds texture to each bite of this wonderful Fettuccine Carbonara.

4.60 from 5 votes

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Course: dinner

Cuisine: Italian

Keyword: carbonara, fettucine, fresh pasta, pancetta, pasta, quick meals

Prep Time: 2

Cook Time: 13

Total Time: 15

Servings:

Calories: 245kcal

Author: Anneke Silva

Equipment

Large Pasta Pot
Heavy bottomed pan, I like my Le Creuset Braiser
Tongs

Ingredients

1 box Fettuccine (~500g) or 1/2 of my homemade pasta dough prepared
2 tbsp Extra-virgin olive oil
150 grams Pancetta
4 cloves Garlic
2 large Eggs
1 large Egg yolk
1 cup Parmesan
Freshly ground black pepper, tp taste
1/2 cup Pasta water reserved

US Customary - Metric

Instructions

Put a large pot of water on the on the stove and salt when it comes to a boil.
Add the spaghetti and cook until al dente, about 10 minutes.
As soon as the pasta is cooking, heat the oil in a heavy bottomed pan.
Add the pancetta and cook until crisped, about 5 minutes.
While the pancetta is cooking, mix the Parmesan and eggs until smooth and set aside.
Grate the garlic cloves into the pan and cook for an additional minute.
As soon as the pasta is cooked, remove a half cup of pasta water and set aside.
Take the pasta from the pot and add it to the pan with the garlic and pancetta.
Mix the pasta with the oil and pancetta for two to three minutes to coat it.
Take the pan off the heat and add the egg and Parmesan mixture.
Mix quickly to ensure the pasta is evenly coated.
Add the reserved pasta water and mix until smooth.

Nutrition