Fettuccine Carbonara

Dearly beloved, I know I have been incredibly remiss in keeping up to date. It's been a chaotic couple of months and I just haven't been able to devote the time I needed to this. But I am back and I have a delicious recipe in store for you. Fettuccine Carbonara! It sounds so fancy doesn't it? It tastes fancy too, but is really simple to make. Here we go.

Ingredients

1 package pasta - like spaghetti or fettuccine (16 ounces/1 lb)

3 tblsps extra virgin olive oil

1/4 pound pancetta or bacon

1 tsp red pepper flakes

3 cloves garlic

1/2 cup dry white wine

2 large egg yolks

1 small onion, red or white

1 tbslp black pepper

1/2 tsp salt

3/4 cup grated Parmesan or Romano cheese

Step 1:  Bring a large pot of water to boil, and add pasta.

You will want to use a long string pasta like spaghetti as this is much easier to coat 

Note: Bacon and pancetta are both made from pork bellies; the difference between them lies in how they’re prepared and cured. To make bacon, pork belly sides are brined and then smoked. Pancetta, the Italian version of bacon, is made by seasoning a pork belly side with salt and lots of pepper, curling it into a tight roll, and wrapping it in a casing to hold the shape. It’s cured, but it isn’t smoked.

Step 2: Chop the Pancetta and place in a large saute pan.

Step 3: Chop garlic, and slice onion

Step 4: Once the pancetta has browned add the onion and garlic right in.

Step 5: Add in salt and pepper

Step 6: In a small bowl mix together egg yolks and cheese. Add in a ladle of the hot pasta water.

Adding in the pasta water will help temper the eggs so they do not scramble the eggs when you add it into the  pan.

Step 7: Drain Pasta

Step 8: Add pasta to pan

Step 9: Add egg mixture into pan and MIX WELL and quickly!

Using a swirling motion and the strands of pasta will be coated with the egg mixture. Otherwise you may find lumps.  

Step 10: Sprinkle with some more of the cheese and serve while hot.

Enjoy!