1 lb. fettuccine
4 oz. pancetta, sliced in 1/2 inch slices
2 tbs. olive oil
3 egg yolks
4 oz. grated Pecorino
How to make the Fettuccine Carbonara:
Heat olive oil in a skillet over medium-high heat. Add diced pancetta and fry until crisp and brown, 5-6 minutes. Remove from heat and set aside.
In a bowl beat together egg yolks, Pecorino cheese, salt and a generous amount of pepper. Set aside.
Cook the fettuccine in plenty of boiling salted water until al dente, strain and pour back into pot. Over a low flame, add the cooked pancetta and the egg mix, allow the heat to cook the eggs for a few minutes. Toss well, sprinkle some more cheese on top and serve the fettuccine alla carbonara immediately.
The original recipe for the fettuccine alla carbonara requires guanciale (smoked hog’s jowl). The thick slices of pancetta can be substituted with thin sloiced pancetta.
Recipe courtesy of The Italian Trade Commission.
Regional recipe from Latium