• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Fettuccine Alla Carbonara

  • Recipe Submitted by on

Category: Pasta

 Ingredients List

  • 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

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.




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