Fettuccine Carbonara

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Recipe by Chinato Chef de Cuisine Andy Dombrowski

Serving size: 4

1/2 lb. Dried Fettuccine
2 T extra virgin olive oil
4 oz. pancetta
1 T black pepper
2 large eggs, beaten
1/2 cup Pecorino

1. Bring a large pot of salted water to a boil, add dried pasta and cook per direction on package. Reserve some of the pasta water for sauce.

2. Heat a large skillet add olive oil and pancetta, Render pancetta till crispy, add pasta toss and add beaten eggs, keep tossing pasta while adding the eggs move rapidly so you don’t end up with scrambled eggs!! After eggs have been added take half the amount of pecorino add to pasta thin out sauce with the pasta water to the consistency you would prefer.

3. Place pasta in severing bowl garnish with the rest of the pecorino and enjoy.

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