Fettuccini Carbonara

Fettuccini Carbonara

Five in 25

Five Ingredients

16 oz dried fettuccini pasta

6 oz freshly grated parmigiano cheese

Fresh flat-leaf parsley, chopped

3 large eggs

8 oz pancetta, diced or chopped

From the Pantry

1 T olive oil

Add a tablespoon of olive oil to a skillet over medium heat.  Cook the pancetta, stirring frequently, until most of the fat has rendered and the pancetta is getting crisp.  Set the pan aside off heat.

Cook the pasta per package directions in heavily salted water.

While the pasta is cooking, beat the eggs in a large bowl and add in the freshly grated cheese.  Stir to combine.  Mince or chop the parsley.

Return the pan to the heat over medium heat.  Optionally you can remove a few pieces of pancetta for garnish.  Add the pasta to the pan (do not drain the pasta) and thoroughly stir it in the pancetta fat.  Reserve 1 cup of the pasta cooking water.

Add the egg/cheese mixture and ½ cup of the water and stir vigorously for 1-2 minutes.  Do not go slowly here or the eggs will scramble and not form the creamy emulsion you are after. Add more water if the sauce is too thick.  Taste for seasoning and add salt and pepper as desired.  Stir in some fresh parsley and serve, topped with more pancetta, parsley and parmigiano.

Dish Notes

Yes, you can use bacon for a smokier final product. You can also add a splash of cream (though it's not needed). You can also use pecorino cheese for a tangier bite. Add some crushed garlic in with the eggs and water if you wish (it's in your pantry, of course), but we enjoy the clean, fresh flavors from the cheese, egg and pancetta. Any pasta would work well here but wide, long noodles tend to hold this delicate emulsified sauce best.