Fettuccine alla carbonara
From Lucinda's Rustic Italian Kitchen
Sounds like a heart attack, will probably serve with greens and some bread like a roll, maybe brioche?
Ingredients
1 tbsp olive oil
2 cloves of garlic, smashed and peeled
1 lb pancetta or mildly smoked bacon cut crosswise into thin strips
Dash white wine, red would be fine too
2 large eggs
1/2C freshy grated parmesan
2 tbsp parsley, finely chopped
1lb fettuccine or spaghetti
black pepper
Sounds like a heart attack, will probably serve with greens and some bread like a roll, maybe brioche?
Ingredients
1 tbsp olive oil
2 cloves of garlic, smashed and peeled
1 lb pancetta or mildly smoked bacon cut crosswise into thin strips
Dash white wine, red would be fine too
2 large eggs
1/2C freshy grated parmesan
2 tbsp parsley, finely chopped
1lb fettuccine or spaghetti
black pepper
- Boil water for pasta
- Place oil and garlic in a large skillet over medium heat, tilting pan to cover cloves in oil, and allow cloves to sizzle until golden (about 1.5 minutes). Remove garlics and add pancetta. Cook until the fat is completely rendered and pancetta is slightly crisp, about 6 minutes. Drain off most of the fat, increase heat to high and add the wine. Cook for 30 seconds or until wine evaporates. Set aside.
- Meanwhile, in a large serving bowl whisk egg and stir in cheese, parsley, and pepper.
- Salt boiling water, cook pasta until al dente. Drain pasta and immediately add it to the egg mixture while still very hot. Toss the pasta to coat compeltely with egg. Add the baon and toss.