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Fettuccine With Pancetta, Egg And Parmesan
serves 2-4
This is a variation on classic Spaghetti Alla Carbonara. The broad fettuccine enhances the silkiness of the egg-y sauce. Making this with guanciale gives it a more intense porkiness, but we like how the milder flavor of pancetta melds into the sauce.
1 pound fettuccine
4 eggs, beaten
1 tablespoon olive oil
3/4 cup freshly grated parmesan
1/2 pound pancetta (or bacon), diced
prep: 10 minutes
total: 40 minutes
large pot
colander
medium bowl
2 large pasta bowls
large sauté pan
1. Bring a large pot of water and 2 teaspoons salt to a boil. When it boils, add the pasta and cook until al dente. Drain it well and reserve 1 cup of the pasta water.
2. Preheat the oven to 200F, and put your pasta bowls inside to warm. Beat the eggs well in a medium bowl.
3. Heat the olive oil in a large sauté pan over medium heat. When it's hot and shimmering, stir in the diced pancetta and cook it until it's crispy and has rendered its fat, 8-10 minutes. Remove the pan from the heat.
4. Add the pasta to the pan and toss to coat it with the pancetta and oil. Whisk 1/4 cup of the pasta water into the beaten eggs. Pour the egg mixture over the pasta and toss to evenly distribute the eggs. Season generously with fresh ground black pepper. Serve in the warm bowls.
2. Preheat the oven to 200F, and put your pasta bowls inside to warm. Beat the eggs well in a medium bowl.
3. Heat the olive oil in a large sauté pan over medium heat. When it's hot and shimmering, stir in the diced pancetta and cook it until it's crispy and has rendered its fat, 8-10 minutes. Remove the pan from the heat.
4. Add the pasta to the pan and toss to coat it with the pancetta and oil. Whisk 1/4 cup of the pasta water into the beaten eggs. Pour the egg mixture over the pasta and toss to evenly distribute the eggs. Season generously with fresh ground black pepper. Serve in the warm bowls.
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