1 lb. fettuccine (or spaghetti)
4 oz. guanciale (or pancetta), sliced in 1/2 inch slices
Two tbs. olive oil
Three egg yolks
4 oz. grated Pecorino
How to make the Fettuccine (or Spaghetti) Carbonara:
Heat olive oil in a skillet over medium-high heat. Add diced guanciale (or pancetta) and fry until crisp and brown, 5-6 minutes. Remove from heat and set aside.
In a bowl, beat together egg yolks, Pecorino cheese, salt, and a generous amount of pepper. Set aside.
Cook the fettuccine in plenty of boiling salted water until al dente, strain, and pour back into the pot. Over a low flame, add the cooked guanciale (or pancetta) and the egg mix, allow the heat to cook the eggs for a few minutes. Toss well, sprinkle some more cheese on top and serve the fettuccine alla carbonara immediately.
The original recipe for the fettuccine alla carbonara requires guanciale (smoked hog’s jowl). The thick slices of pancetta can be substituted with thin-sliced pancetta.
Recipe courtesy of The Italian Trade Commission.
Regional recipe from Latium