Fettuccine Carbonara

Name: Fettuccine Carbonara
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 10 oz. Pancetta (or Guanciale, if you can find it); 18 oz. Fresh or Refridgerated Pasta (best not to use dry pasta); 3 eggs; 2 cups Fresh Grated Parmesan Cheese; Salt/pepper

Carl Biba @CarlBan4na

This is a slightly adjusted recipe from someone else on here that my wife and I love. Serve with a vegetable or other side.

Carl Biba @CarlBan4na

This is a slightly adjusted recipe from someone else on here that my wife and I love. Serve with a vegetable or other side.

Saved

Ingredients

30 minutes

4 servings

10 oz.Pancetta (or Guanciale, if you can find it)
18 oz.Fresh or Refridgerated Pasta (best not to use dry pasta)
3eggs
2 cupsFresh Grated Parmesan Cheese
Salt/pepper

Saved

Steps

30 minutes

1

Put pancetta in a large pan/skillet on low until nice and crispy (don't drain - you want to keep the grease in there as part of the sauce).
2

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.
3

Whisk the eggs in a small bowl.
4

Once the pasta is slightly undercooked, use a tongs to transfer the noodles directly from the water to the pan with the pancetta.
5

Slowly add the parmesan while constantly mixing until melted.
6

Remove from heat, and slowly pour in the eggs, stirring constantly for about a minute after all the eggs are in.
7

Pepper to taste, and enjoy!