BARILLA FETTUCCINE

ALLA CARBONARA

  • 585
    Calories
  • 22g
    Total Fat
  • 32.3g
    Protein
  • 62.1g
    Total Carbohydrates
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  • Prep
  • Cook
  • Skill
    Beginner

It's a timeless classic with good reason; super simple and utterly delicious, just don't add any cream!

Ingredients

Ingredients for 4 people
  • 350g Barilla Fettuccine
  • 150g Italian pancetta, finely diced
  • 4 egg yolks, free range
  • 100g Pecorino Romano, grated
  • Salt and pepper, to taste
  • Rock salt, for pasta water
  • Extra Virgin Olive oil

Instructions

  1. 1 TO START
    Bring a large pot of water to the boil and add salt.
  2. 2 COOK THE PASTA
    Drop the Barilla Fettuccine into the water and stir. Cook according to the instructions on the pack.
  3. 3 PREPARE THE EGGS
    Whisk the egg yolks with salt and plenty of black pepper.
  4. 4 COOK THE PANCETTA
    Gently heat oil in a large fry pan, and when hot add pancetta and cook for 2-3 minutes.
  5. 5 COMBINE AND SERVE

    Drain the pasta one minute before the suggested time and toss with the pancetta. Remove pan from the heat and add the egg yolks with a one third of a cup of cooking water, and toss together for 30 seconds. Add the Pecorino Romano and combine well before serving.

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