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Fettuccine Alla Carbonara

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  • 1/4 lb Pancetta (Italian style bacon) cut in 1-inch lengths
  • 3 tb Olive oil
  • 1 md Onion; finely chopped
  • 1 lb Fettuccine; freshly made
  • 1/2 c Chopped parsley
  • 1 c Finely diced Fontina cheese
  • 1 c Freshly grated imported Italian Parmesan cheese
  • 2 Egg yolks; lightly beaten
  • Salt and freshly ground black pepper
  • Hot red pepper flakes


TIP: Since this moves quickly, have all ingredients ready, close at hand. Have a hot dish for tossing and hot bowls to receive individual portions.
1. Cook bacon in skillet, stirring frequently, until crisp. Remove with slotted spoon & place on paper towel to drain.
2. Pour off most of fat from pan. Add olive oil & cook onion until tender & browned. Set aside until needed.
3. Cook fettuccine until just done. Drain thoroughly in large colander, lifting strands with 2 forks to make sure all water runs off. Turn into hot bowl.
4. Add onion, bacon, parsley, Fontina, 1/2 cup Parmesan, & yolks. Toss. The heat of the pasta will cook raw eggs on contact.
5. Add salt, freshly ground pepper & red pepper flakes to taste.
6. Serve pasta at once. Pass remaining Parmesan cheese & a pepper mill.
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive,