Last month’s Saveur contained a feature on classic Roman dishes. One of the recipes featured, Spaghetti alla Carbonara, is one of our favorites (with fettuccine or linguine noodles). I make it every other week. It’s a quickie dinners: cooked pasta, cheese, crispy pancetta, and an egg swirled around with some pasta water.
Saveur’s recipe is different than our version: it called for extra egg yolks, way more pepper than I usually use, and the pepper is cooked with the pancetta to flavor the oil. I’ll try anything once!
Paired with some fresh pasta, this version was down right decadent. The sauce was fantastically peppery, rich, and so creamy. We both went back for seconds. It easily replaces the old recipe as our new go-to carbonara recipe.
Fettuccine alla Carbonara
A peppery, flavorful pasta carbonara, without the heavy cream!
- 2 Tbsp extra-virgin olive oil
- 8 oz bacon or pancetta, diced
- 1 1/2 tsp freshly cracked black pepper, plus more to taste
- 1 3/4 cups Parmesan, divided
- 1 egg
- 3 egg yolks
- 1 lb fresh fettuccine
- salt to taste
- Heat oil over medium-high heat.
- Cook pancetta until almost crispy. Add black pepper and stir, cooking two more minutes.
- Scrape the pancetta and oil into a large bowl and let cool slightly.
- Whisk egg, yolks, and 1 1/2 cups Parmesan together. Pour over pancetta and stir vigorously, mixing thoroughly.
- Cook fettuccine and drain, reserving 1 cup of cooking water.
- Add pasta to the bowl and toss with the pancetta mixture, adding a few splashes of pasta water to make a creamy sauce.
- Salt and pepper to taste and let sit for 5 minutes.
- Toss again and serve topped with remaining Parmesan.
Yields: 4 servings
Estimated time: 30 minutes