Fettuccine alla Carbonara

By polledl

Ingredients

• 12 ounces fettuccine
• 4 ounces pancetta (Italian bacon) or lean American bacon, cut into 1/2-inch-wide strips
• 3 cloves garlic, cut into halves
• 1/4 cup dry white wine or chicken broth
• 1/3 cup whipping cream
• 1 large egg1 egg yolk
• 2/3 cup freshly grated Parmesan cheese, divided
• 1/8 teaspoon white pepper

Details

Servings 4
Preparation time 15mins
Cooking time 35mins

Preparation

Step 1

1Cook pasta in large saucepan according to package directions just until al dente; remove from heat. Drain pasta. Return pasta to dry saucepan.
.2Cook and stir pancetta and garlic in large skillet over medium-low heat until pancetta is light brown, about 4 minutes. Reserve 2 tablespoons drippings in skillet with cooked pancetta. Discard garlic and remaining drippings.
.3Add wine to the pancetta mixture; cook over medium heat until wine is almost evaporated, 3 minutes. Stir in cream; cook and stir for 2 minutes. Remove from heat.
.4Whisk egg and egg yolk in top of double boiler. Place top of double boiler over simmering water, adjusting heat to maintain simmer. Whisk 1/3 cup Parmesan and white pepper into egg mixture; cook and stir until sauce thickens slightly.
.5Pour pancetta mixture over pasta; toss to coat. Heat over medium-low heat until hot. Stir in egg the mixture. Toss to coat. Serve with remaining 1/3 cup Parmesan.