Fettuccine Carbonara. The heat of the pasta will cook the sauce and thicken. Serve immediately with some extra parmesan cheese. Meanwhile, cook the fettuccine according to package directions; drain well.
If desired, sprinkle pasta with additional Parmesan cheese and cracked black pepper. Fettuccine Carbonara Enjoy a classic Italian dinner with our Fettuccine Carbonara recipe. Toss a jar of our delicious Alfredo sauce with tender fettuccine noodles, crispy bacon, and sautéed onions, and serve nice and hot. You can cook Fettuccine Carbonara using 5 ingredients and 7 steps. Here is how you cook it.
Ingredients of Fettuccine Carbonara
- 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).
- Prepare 3 of eggs.
- You need 2 cups of Fresh Grated Parmesan Cheese.
- It's of Salt/pepper.
Try making this flavor-packed entrée for your family tonight. A traditional Fettuccine Carbonara recipe is made with onions or shallots sauteed in a little butter or olive oil and made with a creamy homemade sauce made with egg yolks, topped with bacon and peas. BUT, my version is so easy, you're gonna love making it! No cream… just eggs, bacon/pancetta, pasta and parmesan cheese.
Fettuccine Carbonara step by step
- 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!.
I'm a bit of a pasta nut. And really, what's not to love about a nice, big bowl of carbolicious-ness. 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). When the pasta is done, reserve a cup or two of the pasta water. Drain the pasta and place it in a bowl.