Deliciously salty and creamy, this traditional fettuccine carbonara with pancetta is up there with bolognese when it comes to iconic Italian sauces.
You can try it with wider pasta in our pappardelle carbonara a classic spaghetti carbonara or a chorizo carbonara.
Looking for more comfort food dishes or more pasta recipes?
Ingredients
Method
1.Cook pasta in large saucepan of salted boiling water following packet instructions until tender. Drain, reserving 1/2 cup (125mL) of cooking water. Return pasta to pan.
2.Cook pancetta in a frying pan over low-medium heat for 5 minutes or until starting to crisp. Add garlic and cook, stirring for 1 min.
3.Combine eggs and parmesan in a bowl. Add pancetta mixture, egg mixture and reserved reserved cooking water to pasta, then stir over low heat for 1 minute or until well combined. Be careful not to overcook or egg will scramble. Season with pepper and serve with extra parmesan.
4.Add pasta to sauce and stir to coat. Serve pasta sprinkled with chives.
For a special touch add 1/3 cup (80ml) white wine to the pan in step 2 after the gsrlic is cooked, then let it bubble away for a minute or two until almost evaporated. You can add 2 tablespoons chopped flat-leaf parsley with eggs in step 3.
Note
