Rich, silky, and deeply satisfying, this Fettuccine Carbonara-style pasta delivers bold flavor. Cervasi Fettuccini is tossed with crispy bacon, garlic, red pepper flakes, and white wine, then finished with a velvety sauce made from egg yolks and reserved pasta water. A generous handful of Parmesan melts into every strand, creating a creamy coating without cream. Fresh parsley adds brightness to this classic, indulgent dish.

Instructions

1. Place eggs in a bowl of warm water to bring them to room temperature. Set aside while completing the next few steps.
2. In a large, deep saucepan, cook fettuccine in salted water per package directions, typically 10-12 minutes. Drain pasta, but reserve 1/2 cup of the starchy pasta water.
3. While pasta cooks, warm extra virgin olive oil a large skillet over medium heat. Add chopped bacon and cook for 2 minutes. Add garlic and red pepper flakes and cook for another 3 minutes. Pour in white wine and stir ingredients. Keeping heat on medium, allow sauce to simmer until the palest parts of the bacon turn rosey pink, typically 5-8 minutes.
4. In a medium bowl, whisk egg yolks until smooth. Very slowly and with a narrow stream, pour the still hot pasta water in with the egg yolks, whisking constantly. The goal is to combine the water and egg without the egg cooking and scrambling.
5. Add drained pasta to the skillet with the oil, garlic, and bacon. Toss pasta to coat.
6. Pour egg mixture over pasta, being sure to toss pasta (again to make sure egg does not scramble or over cook).
7. Remove pan from eat and add in parmesan cheese, stirring until cheese has melted.
8. Garnish with parsley. Serve immediately.

Servings : 4

Ready in : 35 Minutes