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