Rome Recipes
FETTUCCINE ALLA CARBONARA

Fettuccine alla carbonara  - Photo © Divine Domesticity

FETTUCCINE ALLA CARBONARA

Fettuccine Carbonara

How to make the Fettuccine Carbonara:

Heat olive oil in a skillet over medium-high heat. Add diced 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 pot. Over a low flame, add the cooked 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 sloiced pancetta.

Recipe courtesy of The Italian Trade Commission.

Serves 6

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM