Fettuccine alla Carbonara
Pasta with pancetta, onions, eggs and pecorino is a classic and rustic pasta dish from Italy. The flavors combined is quite delicious, this would be great served at a brunch, lunch or for dinner. I made this with fettuccine, any ribbon pasta will work you can also use bacon instead of pancetta. I added my wonderful focaccia with olives, salt and rosemary. Enjoy!
Fettuccine alla Carbonara
1 pound fettuccine
3 tablespoons olive oil
12 ounces pancetta, chopped
1 white onion, chopped
3 garlic cloves, minced
3 eggs, beaten
1/2 cup pecorino cheese, grated
salt and pepper
1/4 cup pasta water
Cook pasta in boiling salted water till al dente. Meanwhile in a large frying pan, heat olive oil and cook pancetta, drain most of the fat. Add onions and saute for 5 minutes, add garlic, salt and pepper, add cooked pasta and a little (1/4 cup) pasta water. Then stir in egg mixture, season with salt and pepper.
Pasta with pancetta, onions, eggs and pecorino is a classic and rustic pasta dish from Italy. The flavors combined is quite delicious, this would be great served at a brunch, lunch or for dinner. I made this with fettuccine, any ribbon pasta will work you can also use bacon instead of pancetta. I added my wonderful focaccia with olives, salt and rosemary. Enjoy!
Fettuccine alla Carbonara
1 pound fettuccine
3 tablespoons olive oil
12 ounces pancetta, chopped
1 white onion, chopped
3 garlic cloves, minced
3 eggs, beaten
1/2 cup pecorino cheese, grated
salt and pepper
1/4 cup pasta water
Cook pasta in boiling salted water till al dente. Meanwhile in a large frying pan, heat olive oil and cook pancetta, drain most of the fat. Add onions and saute for 5 minutes, add garlic, salt and pepper, add cooked pasta and a little (1/4 cup) pasta water. Then stir in egg mixture, season with salt and pepper.
