Fettuccine Alla Carbonara Recipe

ingredients

1/4 pound pancetta (Italian style bacon), cut in 1-inch pieces
3 tablespoons olive oil
1 medium onion, finely chopped
1 pound fettuccine, freshly made
1/2 cup chopped parsley
1 cup finely diced Fontina cheese
1 cup freshly grated Parmesan cheese
2 egg yolks, lightly beaten
salt and freshly ground black pepper
hot red pepper flakes

directions

This moves quickly, have all ingredients ready at hand. Have a hot dish for tossing and hot bowls to receive individual portions. Cook bacon in skillet, stirring frequently, until crisp. Remove with slotted spoon and place on paper towel to drain. Pour off most of fat from pan. Add olive oil and cook onion until tender and browned. Set aside until needed.

Cook fettuccine until just done. Drain thoroughly in large colander, lifting strands with 2 forks to make sure all water runs off. Turn into hot bowl. Add onion, bacon, parsley, Fontina, half the Parmesan, and the egg yolks. Toss. The heat of the pasta will cook the eggs on contact. Add salt, freshly ground pepper and red pepper flakes to taste. Serve at once. Pass remaining Parmesan cheese and the pepper mill.

cook's notes

You can use regular bacon, commercial Parmesan and commercial fettuccine. It makes a slight difference in the flavor. I also mince a clove or two of garlic in with the onions during frying.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

iKarly REVIEW:
November 26, 2015

LOVE this recipe!!! Although pancetta is expensive so I sometimes just make it with regular bacon (but pancetta is WAY better).

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