Pasta Carbonara

A simple, creamy, indulgent pasta perfect for special occasions.

Ingredients

1 lb fresh pasta (we suggest our fettucine or linguine)

1/3 lb guanciale, pancetta or bacon, diced

3 tbsp olive oil

2 cloves of garlic, smashed

2/3 cup white wine

3 eggs

1/3 cup grated Pecorino Romano

1/3 cup grated Parmigiano Reggiano

1/4 cup chopped fresh Italian parsley

Salt and pepper to taste

Fettucine

Fresh fettucine

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Parmigiano-Reggiano

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Italian Parsley

Photo By: John Doe
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Eggs

Photo by: John Doe
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Directions

  1. Heat a pot of water for the pasta.
  2. While waiting to boil, sauté guanciale (pancetta/bacon) in olive oil with garlic cloves over medium high heat. When crispy, turn down heat, remove garlic and add white wine (carefully, it will splatter). Reduce to half.
  3. In large bowl, beat eggs with cheese and parsley. Salt pasta water and cook pasta until al dente. Reserve ½ cup of pasta water, drain pasta.
  4. Working quickly, stir ¼ cup of reserved water into the egg mixture, stirring continuously.  Add pasta and guanciale mixture. Keep tossing! Heat from pasta will cook the eggs and melt cheese to a creamy consistency. 
  5. Add additional pasta water as needed for desired consistency of sauce.
  6. Finish with ground pepper and parmigiano reggiano to taste. 
  7. Buon appetito!