Ingredients
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
salt
pepper
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.
Note:
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.
Serves 6
Regional recipe from Latium
