Pancetta Cabonara with Fettuccini

Pancetta Cabonara with Fettuccini

Ingredients

  • 8 ounces Daniele Diced Pancetta
  • 1 tablespoon Olive Oil
  • 1/3 cup White Wine
  • 3 Large Eggs
  • 3/4 cup Parmesan cheese, grated
  • 1 cup Green Peas, frozen
  • 1 pound Fettuccini dry pasta
  • 1 teaspoon Chives, freshly chopped
  • To Taste Salt and pepper

Method of Preparation

In a large sauté pan over medium heat add olive oil and diced pancetta, sauté. Meanwhile in a separate pot, cook pasta to al dente. Once the pancetta is golden brown and crispy deglaze with white wine, reduce by ½. Blanch and rinse peas. Whisk together the parmesan cheese and eggs in a separate bowl. Add the hot drained pasta and peas to the sauté pan and mix well ensuring an even coat. Remove the sauté pan from heat and add the cheese and egg mixture. Stir the entire mixture well until the egg and cheese have thickened the dish. Add salt and pepper to taste and garnish with fresh chives. Serves 4-5.

Pancetta Cabonara with Fettuccini