How to make Fettuccine Carbonara

FETTUCCINE CARBONARA RECIPE
Pasta alla carbonara (usually spaghetti, but also fettuccine, rigatoni or bucatini) is an Italian pasta dish based on eggs, pecorino romano, guanciale, and black pepper. The recipes vary, though all agree that cheese (parmesan, pecorino, or a combination), egg yolks (or whole eggs), cured fatty pork, and black pepper are basic. The pork is fried in fat (olive oil or lard); a mixture of eggs, cheese, and butter or olive oil is combined with the hot pasta, cooking the eggs; the pork/bacon is then added to the pasta. Other Anglo/Franco variations on carbonara may include peas, mushrooms, broccoli or other vegetables added for colour.

Carbonara Ingredients
- 375g fresh fettuccine
- 100g pancetta, coarsely chopped
- 2 eggs, lightly whisked
- 2 egg yolks
- 1/2 cup (40g) finely grated parmesan
- 1/2 cup (125ml) thickened cream
- Shaved parmesan, extra, to serve

Step 1
Cook the pasta in a large saucepan of salted boiling water until al dente. Drain well.
Step 2
Meanwhile, heat a medium frying pan over high heat. Add the pancetta and cook, stirring occasionally, for 2-3 minutes or until just crisp. Remove from heat.
Step 3
Whisk the eggs, egg yolks, parmesan and cream in a medium bowl until well combined. Season with salt and pepper.
Step 4
Return the hot pasta to the pan. Add the pancetta and pour over the egg mixture. Gently toss until just combined (the heat of the pasta should cook the eggs; do not overcook).
Step 5
Divide evenly among serving bowls. Top with shaved parmesan and serve immediately with mixed salad leaves, if desired.

Photography: Ben Dearnley
Styling: Michelle Noerianto
Published in Notebook Magazine
Issue: August 2009