Fettucine Carbonara
A creamy Roman pasta dish made with eggs, cheese, pancetta, and pepper. Rich and silky, it’s comfort food at its Italian finest.
Ingredients
- 1 pound dry fettuccini noodles 8 slices bacon
- 4 eggs
- 1/2 cup grated Parmesan cheese 1 1/4 cups heavy cream
- ground black pepper to taste (optional)
Description
- Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
- Fry bacon in skillet over medium heat until crispy, remove and drain on paper towel. Chop with knife into bits.
- Beat the eggs, cheese and cream in a bowl, then add the bacon. Pour over the pasta in the pan and toss gently using tongs.
- Return the pan to a very low heat and cook for 1 to 2 minutes, or until slightly thickened. Don't overheat or the eggs will scramble. Season well with black pepper and serve.
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