It's a timeless classic with good reason; super simple and utterly delicious, just don't add any cream!
- Total Fat
- Total Carbohydrates
- 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
TO STARTBring a large pot of water to the boil and add salt.
COOK THE PASTADrop the Barilla Fettuccine into the water and stir. Cook according to the instructions on the pack.
PREPARE THE EGGSWhisk the egg yolks with salt and plenty of black pepper.
COOK THE PANCETTAGently heat oil in a large fry pan, and when hot add pancetta and cook for 2-3 minutes.
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.