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February 15, 2012

Pasta Carbonara

I have made some form of pasta carbonara many times before, but so far this is my favorite recipe. It's made even better with fresh pasta, which I highly recommend getting if you're going to attempt this recipe. This is also great with some sliced sausage or vegetables added. Serve with some toasted French bread!
Here's the recipe adapted from Food Network


  • 2 tablespoons extra-virgin olive oil
  • 4 ounces pancetta or slab bacon, diced
  • 1 teaspoon diced garlic
  • 2 tablespoons white wine
  • 1/2 cup cream
  • 1 teaspoon freshly ground black pepper
  • 9 ounces fresh fettuccine
  • 1 cup grated Parmesan Reggiano (Original recipe calls for Pecorino Romano. I like the Parmesan better, but either will taste great. Or you could do half and half of each)
  • 2 egg yolks
  • Fresh chopped parsley

  • Directions:
  • 1. Put the water in a large pasta pot and bring it to a boil over medium heat.
    2. Add the oil and bacon to a large saute pan over low heat. Cook the bacon until crisp, being careful not to burn it, about 5 minutes. Add the garlic and stir for 5 seconds. Add the wine, cream and black pepper. Cook until the sauce coats the back of a spoon. Drop the fresh fettuccine into water and stir to separate strands. When pasta is just undercooked remove it from the water and add it to the pan with the sauce. Gently stir for 1 minute. Remove the pan from the heat, add 1/2 the cheese and the egg yolks and stir, being careful not to break the noodles. Transfer the pasta to a serving bowl or platter and garnish with the remaining cheese and parsley.

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