In my books nothing beats a big, beautiful bowl of pasta. Midweek I like to use up the contents of my fridge. This week I was in luck. On hand following my weekend deli splurge? Egg fettuccine, pancetta and parmigiano-reggiano. What to make? A simple Fettuccine alla carbonara. My Nona’s version. Authentic. Unadulterated No cream. No ham. No overcooked scrambled eggs. Just simple ingredients beautifully combined at the very last minute to produce a stunning result. Try it. You’ll see.
Fettuccine Alla Carbonara
120 g pancetta, sliced into small strips
2 large cloves garlic minced
3 tablespoons extra virgin olive oil
1/3 cup freshly grated reggiano parmigiano cheese or pecorino romano
¼ cup finely chopped flat-leaf parsley
500 g fettuccine
Freshly ground black pepper
BRING a large pot of water to the boil for the pasta. When the water comes to the boil, add a good pinch of salt and cook the fettuccine until al dente. Drain well and place in a serving bowl.
MEANWHILE place the olive oil and pancetta in a saucepan on a very low heat for 5 minutes.
ADD the garlic. Cook for another 5 minutes on low heat stirring occasionally until the pancetta is crisp.
IN a separate bowl beat together the eggs, parsley and a little salt.
ADD the pancetta, garlic and pan juices to the pasta and toss.
FINALLY add the egg mixture, cheese and some freshly grated pepper and toss quickly. Serve immediately.