Fettuccini Carbonara


As a child growing up in a very traditional Italian family, Fettuccini Carbonara was a dish my mother made for special occasions.  Now, with three daughters of my own, this dish is something my girls enjoy very often, as it is a family favorite.  Fettuccini Carbonara is a great weeknight meal, and perfect for a first course when you have guests for dinner.

Fettuccini Carbonara

Serves 4 as a main course, 6 as an appetizer

  • 6 slices pancetta, diced
  • 1 shallot, chopped
  • 2 cups heavy cream
  • 4 tablespoons unsalted butter
  • ½ cup parmesan cheese (good quality)
  • 3 egg yolks slightly beaten
  • 1 cup frozen peas, defrosted
  • 18 ounces fresh fettuccini

Bring a large pot of water to a boil.

In the meantime sauté the pancetta over medium high heat until crispy.

Remove the pancetta from the pan with a slotted spoon and drain on paper towels.

Reduce the heat to medium low, and sauté the shallot until soft and translucent.

Add the butter and the cream and heat just under a simmer for about three minutes until the butter has melted and the cream is hot.

Turn the heat to medium and whisk in the parmesan cheese.

Working quickly, add the egg yolks and whisk constantly until completely incorporated (it is imperative to whisk continuously while adding the yolks or they will scramble and ruin your sauce).

Once the yolks are thoroughly incorporated into the sauce and the sauce has thickened, reduce the heat to low and add in the pancetta and the peas.

Salt the water which has come to a boil, add in the fettuccini and cook according to package directions.

Drain the pasta and toss it directly into the carbonara sauce, allowing the sauce to coat each strand of pasta.

Place in shallow bowls and top with chopped fresh parsley.

The Elegant Occasion Wine Pairing:  White: Alberino or Pinot Grigio

        Red: Chianti or  Barbera

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