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How to make Fettuccine alla Carbonara

Yield = 4
Prep time: 0:10
Cook time: 0:10
Total time: 0:20

Ingredients

  • 350g Barilla Fettuccine
  • 150g Italian pancetta, thinly sliced
  • 4 egg yolks, free range
  • 100g Pecorino Romano, grated
  • Salt and pepper, to taste
  • Rock salt, for pasta water
  • Extra virgin olive oil

Method

  • Step 1 Bring plenty of water to the boil in a large saucepan. When boiling, add rock salt (7g to a litre of water).
  • Step 2 Drop the Barilla Fettuccine into the water and stir. Cook according to the instructions on the pack.
  • Step 3 Whisk the egg yolks with salt and plenty of black pepper.
  • Step 4 Gently heat oil in a large fry pan, and when hot add pancetta and cook for 2-3 minutes.
  • Step 5 Drain pasta 1 minute before the suggested time and toss with the pancetta. Remove pan from heat and add the egg yolks with a 1/3 cup of cooking water, and toss for 30 seconds.
  • Step 6 Add Pecorino Romano and toss well before serving.