Fettuccinie Carbonara

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1 tbsp extra virgin olive oil

4 ounces pancetta

5 cloves garlic

2 each eggs, beaten

1 tbsp parsley

½ cup Parmigianno reggiano grated

½ pound fettuccine, dried

Salt and pepper to taste

Heat a medium sized sauté pan on medium heat. Add oil and pancetta to pan. Render fat out until it gets crispy. While pancetta is rendering place another pot on stove with salted water to cook pasta. Once pancetta is crispy turn off heat. Stir another minute until garlic is cooked. Once cooked, place pancetta and all oil into mixing bowl. Let mixture cool slightly, then add beaten eggs, parsley and cheese. Mix until incorporated. Cook pasta until al dente. Strain and drain. Add pasta to pancetta mixture. Mix well. Add pepper and salt if needed. Serve.