ACTIVE TIME: 30 MIN. I TOTAL TIME: 30 MIN. I SERVES: 3 – 4
Ingredients:
- 4 oz. diced uncured pancetta
- 3 cloves of garlic, minced
- 9 oz. fresh fettuccine egg noodles (Trader Joe’s GF)
- 3/4 cup grated Parmesan cheese
- 4 egg yolks
- Ground black pepper
- Kosher salt
- Fresh basil, for serving
Instructions:
- Start by setting a large saucepan full of water with a pinch of salt to a boil.
- While the water is coming to boil, place a deep skillet or saucepan over medium heat and add the diced pancetta. When the pancetta begins to sizzle, add the minced garlic and turn the heat to medium-low, stirring often.
- Next, grab a small bowl and add the Parmesan cheese, egg yolks and black pepper. Stir to thoroughly combine and set aside.
- When the water is boiling, add the fresh fettuccine and boil for about 4 1/2 minutes or until the noodles are Al dente.
- Without draining the pasta, place the fettuccine noodles into the hot pan with the pancetta and garlic. Toss to combine. Next, dump the parmesan mixture into the pan and add about 1/2 cup of pasta water. Continue to toss the pasta carefully to allow the cheese and pasta water to create a creamy sauce, about 5-8 minutes. Add more pasta water as needed.
- When satisfied with the consistency, plate the pasta right away. Serve with freshly chopped basil and a sprinkle of Parmesan cheese on top.
stephreeds 