Recipe: Fettuccini Carbonara

  • Ralph Cossentino's Fettuccini Carbonara

      Ralph Cossentino's Fettuccini Carbonara Mark Black | Staff Photographer

  • Ralph Cossentino sprinkles cheese over his Fettuccini Carbonara.

      Ralph Cossentino sprinkles cheese over his Fettuccini Carbonara. Mark Black | Staff Photographer

 
Updated 1/4/2011 11:13 AM

1 pound fettuccini

6 tablespoons butter

pound pancetta or bacon, cut in 1-inch pieces

4 egg yolks, beaten

1 cups grated Romano or parmesan cheese, divided

Salt and pepper to taste

Cook fettuccini as directed on package.

While the pasta cooks, melt butter at medium heat in a skillet and cook pancetta or bacon until lightly crisp. Set aside.

Drain fettuccini and pour into pasta bowl. Season with salt and pepper. Toss in pancetta or bacon, pour beaten egg yolks over all and mix. Sprinkle in 1 cup of the cheese and toss again, gently. Garnish with remaining cheese.

Serves four to five.