dried fettuccine noodles
extra virgin olive oil
to 3/4 cup sliced thick pancetta or regular bacon
freeze before slicing
peeled and smashed
set out at room temperature for 30 minutes
Small bunch of Italian parsley
Salt and pepper to taste
Bring 4 quarts water to a boil. Add 1 tbsp kosher salt and 1 tbsp of olive oil to the boiling water. Add pasta and cook until al dente - firm to the tooth.
After you add the pasta, heat a large saute pan on medium heat. Add 2 tbsp olive oil, your chopped bacon and the garlic. Stir as needed to evenly brown the bacon.
Whisk the eggs and parmesan together in a bowl.
After the bacon browns, turn off heat and remove the garlic.
Drain pasta, then stir into the bacon pan.
Immediately add the egg mixture, and stir well into the pasta. Evenly coat the pasta with the egg mixture until everything looks nice and glossy.
Add salt and fresh cracked pepper to taste. Garnish with more parmesan cheese and parsley, also to your taste.
Recipe by Jason Hill,