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Fettuccine Carbonara

Fettuccine Carbonara

You’ll Need

  • 6 large eggs
  • ⅔ cup parmesan cheese
  • 1 Tbsp olive oil
  • 2 garlic cloves, halved
  • 6 slices pancetta or side bacon, chopped
  • 450 g (½ package or one box) fettuccine
  • ½ cup table cream or milk (optional)
  • ¼ cup fresh parsley, chopped

Prep and Cook

  • 1
    In a medium-sized mixing bowl, whisk together eggs and parmesan cheese and set aside.
  • 2
    In a small skillet, heat the oil and sauté garlic until soft.
  • 3
    Add pancetta to the pan and cook until crisp.
  • 4
    Remove pancetta from the pan, drain on paper towel and discard garlic.
  • 5
    In a large pot of boiling, salted water, cook fettuccine until tender.
  • 6
    Drain pasta, reserving 1 cup of the water, and return to the pot.
  • 7
    Immediately add egg and cheese mixture.
  • 8
    Toss pasta, eggs and cheese together, cooking for another minute until the egg cooks and the sauce coats the fettuccine.
  • 9
    Mix in pasta water and/or table cream as needed to make the sauce creamy.
  • 10
    Toss in pancetta and fresh parsley and serve immediately.

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