Authentic Fettuccine alla Carbonara Recipe | Italian Cuisine

INGREDIENTS

3/4 pound uncooked fettuccine or spaghetti 4 ounces pancetta (Italian bacon) or lean American bacon, cut into 1/2-inch-wide strips 3 cloves garlic, cut into halves 1/4 cup dry white wine 1/3 cup whipping cream 1 egg 1 egg yolk 2/3 cup freshly grated Parmesan cheese, divided Generous dash white pepper Fresh oregano leaves for garnish

PREPARATION:

1. Cook fettuccine according to package directions just until al dente; remove from heat. Drain well; return to dry pan.
2. Cook and stir pancetta and garlic in large skillet over medium-low heat 4 minutes or until pancetta is lightly browned. Reserve 2 tablespoons drippings in skillet with pancetta. Discard garlic and remaining drippings.
3. Add wine to pancetta mixture; cook over medium heat 3 minutes or until wine is almost evaporated. Stir in cream; cook and stir 2 minutes. Remove from heat.
4. Whisk egg and egg yolk in top of double boiler. Place top of double boiler over simmering water, adjusting heat to maintain simmer. Whisk 1/3 cup cheese and pepper into egg mixture; cook and stir until sauce thickens slightly.
5. Pour pancetta mixture over fettuccine in pan; toss to coat. Heat over medium-low heat until heated through. Stir in egg mixture. Toss to coat evenly. Remove from heat. Serve with remaining 1/3 cup cheese. Garnish, if desired.

This recipe appears in: Italian