• *For the Pasta*
  • 5-6 cups water
  • Salt, to season
  • Olive oil for drizzling
  • 200 gms Sorrentina Fettuccine Pasta
  • *For the Sauce*
  • 1 tbsp. olive oil
  • 100 gms pancetta or smoked bacon, diced
  • 2 cloves garlic, finely chopped
  • 2 large eggs
  • 75 gms Parmesan cheese, grated
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Fresh parsley, chopped
  • Boil the Sorrentina Fettuccine Pasta in salted water with a drizzle of olive oil according to the package instructions. Reserve 1 cup of pasta water.
  • In a large pan, heat olive oil over medium heat. Add the diced pancetta or smoked bacon and cook until it turns crispy. Add the garlic and sauté until fragrant.
  • In a mixing bowl, whisk together the eggs and Parmesan cheese until well combined.
  • Drain and add it to the pan with the pancetta or smoked bacon. Remove the pan from heat and pour in the egg and cheese mixture, stirring quickly to create a creamy sauce. Add reserved pasta water as needed to reach the desired consistency.
  • Season with salt and freshly ground black pepper. Garnish with chopped parsley if desired. Serve immediately.

Essentials to make your Dish