Fettuccine Carbonara

1. 1

   Heat olive oil in heavy large skillet over medium heat. Add pancetta and saute until fat is rendered and meat is crisp. Pour off fat from skillet.

2. 2

   Put egg yolks in one bowl and egg whites in another. Season both with salt and a generous amount of pepper. Mix 1/2 c cheese and cream into yolks and whisk until thick. Using electric mixer, beat whites to soft peaks.

3. 3

   Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Return pasta to pot.

4. 4

   Immediately add pancetta to pasta and toss well. Add whites and yolk mixture and toss well. Serve immediately, passing additional cheese separately.

* Per serving · 4 servings · Values may vary.

No additional tips available.