Fettuccine Carbonara

Although not authentic, it is decadent and delicious and reminds me of the iconic pasta dish I had in Rome!

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Fettuccine Carbonara

Yield 4

Author Kirsten Deneka

Prep time

1 Hour

Cook time

25 Min

Total time

1 H & 25 M

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Ingredients

Pasta Dough:

• 2 cups flour
• 2 eggs
• 3 yolks
• (If you don’t want to make fresh pasta, just use 4 servings of Spaghetti or fettuccine.)

Sauce:

• 1/2 pound pancetta
• 4 eggs
• 185 g of pecorino romano
• 1/2 tsp toasted black pepper
• 1/2 cup pasta water
• Salt to taste
• 1 garlic clove (optional but not traditional)

Instructions

1. Form pasta dough by creating a well in the flour and slowly incorporating the eggs and yolks. Form a dough and knead for about 10 minutes. Cover with plastic wrap and set aside for 30 minutes.
2. To start on the sauce, crack four eggs into a large bowl and whisk. Add grated cheese and mix, it should be a thicker paste. Add pepper and set aside.
3. To form pasta, I sectioned my dough into four and used my pasta attachment on the dough until setting 5, then used my fettuccine attachment for the noodles. (If you dont have an attachment, roll out dough by hand, heavily flour it, roll loosely and cut into 1/4 inch strips.)
4. When ready to assemble dish, cube pancetta and sauté on medium low until crispy. Turn heat to low.
5. Boil pasta in salted water for 3-5 minutes or until desired doneness.
6. Add pasta in pancetta pan and coat with pancetta. Turn off heat.
7. Add pasta water to the egg/cheese mixture to temper the eggs and add paste a spoonful at a time to the pasta. Stir vigorously.
8. Take off heat and season to taste. Serve warm and enjoy :)

Recommended Products

KitchenAid 3-Piece Pasta Roller & Cutter Set

Winco Winware Stainless Steel Dough Scraper with Plastic Handle

KitchenAid Ultra Power Plus Series 4.5-Quart Tilt-Head Stand Mixer

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Creamy, Pasta, Viral

Dinner

Italian

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