Recipe Fettuccine Alla Carbonara – Fettuccine Carbonara Recipe

Spaghetti Alla Carbonara – Andysun60 CC BY-SA 4.0

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 Recipe Fettuccine Alla Carbonara – Fettuccine 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, but the result is not the same. Salumeria Italiana in Boston sells guanciale in their store and online.

Serves 6

Regional recipe from Latium

books-on-italy.com

books-on-italy.com

books-on-italy.com

books-on-italy.com

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.