Big Papi’s Fettuccine alla Carbonara

Big Papi’s Fettuccine alla Carbonara

4 ounces pancetta, cut into 1/4-inch cubes
1 tablespoon olive oil
1 teaspoon ground black pepper, or to taste
2 eggs
3 tablespoons grated Parmigiano-Reggiano cheese
3 tablespoons grated Pecorino Romano cheese

1 teaspoon ground black pepper, or to taste
6 ounces Fettuccine
1 cup reserved pasta water
3 tablespoons grated Parmigiano-Reggiano cheese
3 tablespoons grated Pecorino Romano cheese
Cook pancetta with olive oil and 1 teaspoon ground black pepper in a Dutch oven over medium-low heat until almost crisp, about 5 minutes. Reduce heat to low.

Whisk eggs, 3 tablespoons Parmigiano-Reggiano cheese, 3 tablespoons Pecorino Romano cheese, and 1 teaspoon ground black pepper in a bowl. Set aside.

Bring a large pot of lightly salted water to a boil. Cook Fettuccine in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain, reserving 1 cup of the pasta water.

Pour reserved pasta water and drained Fettuccine into the bacon-pepper mixture; stir to combine.

Slowly pour egg mixture into the pasta mixture; cook, stirring constantly until the egg mixture forms a thick sauce, 1 to 2 minutes. Remove from heat.

Stir remaining 3 tablespoons Parmigiano-Reggiano cheese and 3 tablespoons Pecorino Romano cheese into the pasta mixture and serve.

You can substitute guanciale for the pancetta or you can, use bacon.

Tonight, I am serving with side salad with Italian dressing, crusty bread and fruit compote with a little port wine served over the top.

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