Fettuccine Carbonara

Prep and Cook

• 1
  In a medium-sized mixing bowl, whisk together eggs and parmesan cheese and set aside.
• 2
  In a small skillet, heat the oil and sauté garlic until soft.
• 3
  Add pancetta to the pan and cook until crisp.
• 4
  Remove pancetta from the pan, drain on paper towel and discard garlic.
• 5
  In a large pot of boiling, salted water, cook fettuccine until tender.
• 6
  Drain pasta, reserving 1 cup of the water, and return to the pot.
• 7
  Immediately add egg and cheese mixture.
• 8
  Toss pasta, eggs and cheese together, cooking for another minute until the egg cooks and the sauce coats the fettuccine.
• 9
  Mix in pasta water and/or table cream as needed to make the sauce creamy.
• 10
  Toss in pancetta and fresh parsley and serve immediately.