Fettuccini Carbonara

This is one of my favorite versions of Fettucini, fabulous!

 

 

Fettuccini Carbonara 

 

Whole butter                                        1 oz.

Pancetta, parcooked & chopped          3 oz.

Garlic cloves, minced                            2

Fettuccine, cooked & drained               18 oz.

Heavy cream                                        10 fl. oz.

Parmesan, grated                                  4 oz.

Salt                                                      TT

White pepper                                       1/8 tsp.

Egg yolks                                             2

-Melt the butter in a sauté pan. Add the parcooked pancetta and cook until crisp.

-Add the garlic. Saute but do not brown.

-Add the fettuccine. Toss and heat completely.

-Add the heavy cream and bring to a simmer. Add the parmesan. Season to taste with salt & white pepper.

-Add the egg yolks and quickly stir to incorporate the eggs and thicken the sauce. Do not allow the sauce to boil. Serve immediately.