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How to make the fettuccine alla 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.
Serves 6
Note:
The original recipe for the fettuccine alla carbonara
requires guanciale (smoked hog's jowl).
Recipe courtesy of The Italian Trade Commission.
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