Papa Luigi's Fettuccine Alla Carbonara
Simple cooking techniques make this fettuccine alla carbonara recipe an easy dish for newbie cooks to prepare. Make a batch and invite your family over - have them bring the wine - and they'll be impressed with your culinary skills!
Notes
- This moves quickly, have all ingredients ready at hand. Have a hot dish for tossing and hot bowls to receive individual portions.
- You can use regular bacon, commercial Parmesan and commercial fettuccine. It makes a slight difference in the flavour.
- I also mince a clove or two of garlic in with the onions during frying.
- Looking for more great Italian pasta recipes? Click here!
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 Fontina cheese, finely diced
- 1 cup Parmesan cheese, freshly grated
- 2 egg yolks, lightly beaten
- salt and freshly ground black pepper, to taste
- hot red pepper flakes, to taste
Instructions
- 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, 1/2 cup Parmesan, and 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.
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