Fettuccine alla Carbonara

Fettuccine alla Carbonara

Fettuccine alla Carbonara


Makes 4 servings


3/4 pound uncooked fettuccine or spaghetti
4 ounces pancetta (Italian bacon) or lean American bacon, cut into 1/2-inch-wide strips
3 cloves garlic, cut into halves
1/4 cup dry white wine
1/3 cup whipping cream
1 egg
1 egg yolk
2/3 cup freshly grated Parmesan cheese, divided
Generous dash white pepper
Fresh oregano leaves for garnish


  1. Cook fettuccine according to package directions just until al dente; remove from heat. Drain well; return to dry pan.
  2. Cook and stir pancetta and garlic in large skillet over medium-low heat 4 minutes or until pancetta is lightly browned. Reserve 2 tablespoons drippings in skillet with pancetta. Discard garlic and remaining drippings.
  3. Add wine to pancetta mixture; cook over medium heat 3 minutes or until wine is almost evaporated. Stir in cream; cook and stir 2 minutes. Remove from heat.
  4. Whisk egg and egg yolk in top of double boiler. Place top of double boiler over simmering water, adjusting heat to maintain simmer. Whisk 1/3 cup cheese and pepper into egg mixture; cook and stir until sauce thickens slightly.
  5. Pour pancetta mixture over fettuccine in pan; toss to coat. Heat over medium-low heat until heated through. Stir in egg mixture. Toss to coat evenly. Remove from heat. Serve with remaining 1/3 cup cheese. Garnish, if desired.

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