Fettucine Carbonara

Recipe View 10 mins Bring a large pot of generously salted water to a rolling boil. Add fettuccine and cook according to package directions, about 8-10 minutes, or until al dente. Reserve about 1 cup of pasta water before draining. (Estimated time: 10 minutes)

Recipe View 8 mins While pasta cooks, prepare the pancetta. In a large skillet over medium heat, render the diced pancetta until crispy and golden brown. Remove pancetta with a slotted spoon, leaving rendered fat in the pan. Set pancetta aside to drain on paper towels. (If using garlic, sauté it in the rendered fat for about 1 minute until fragrant). (Estimated time: 8 minutes)

Recipe View 2 mins In a medium bowl, whisk together the egg yolks, Parmesan cheese, and heavy cream until smooth. Season generously with freshly ground black pepper. (Estimated time: 2 minutes)

Recipe View 1 mins Once the pasta is cooked, drain it quickly and add it immediately to the skillet with the rendered pancetta fat (or garlic-infused fat). Toss the pasta to coat it evenly. (Estimated time: 1 minute)

Recipe View 3 mins Remove the skillet from the heat. Immediately pour the egg yolk mixture over the hot pasta, tossing constantly and vigorously with tongs to create a creamy sauce. The residual heat from the pasta will gently cook the eggs without scrambling them. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency. (Estimated time: 3 minutes)

Recipe View 1 mins Add the crispy pancetta to the pasta and toss to combine. Serve immediately, garnished with additional grated Parmesan cheese and freshly ground black pepper. (Estimated time: 1 minute)