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Fettuccine Alla Carbonara
Fettuccine Alla Carbonara
Ingredients
1 lb. fettuccine
4 oz. pancetta, sliced in 1/2 inch slices
2 tbs. olive oil
3 egg yolks
4 oz. grated Pecorino
salt
pepper
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.
Note:
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.
Serves 6