Creamy Fettuccine Carbonara is a classic Italian pasta dish known for its rich, creamy sauce made with eggs, cheese, pancetta (or bacon), and black pepper. Here’s a traditional recipe for Creamy Fettuccine Carbonara:

Ingredients:

• 400g (14 oz) fettuccine pasta
• 200g (7 oz) pancetta or bacon, diced
• 3 large eggs
• 1 cup grated Parmesan cheese, plus extra for serving
• 1/2 cup heavy cream
• 2 cloves garlic, minced
• Freshly ground black pepper
• Salt, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the Pasta:
   • Bring a large pot of salted water to a boil.
   • Cook the fettuccine according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. Prepare the Sauce:
   • In a bowl, whisk together the eggs, grated Parmesan cheese, heavy cream, minced garlic, and a generous amount of freshly ground black pepper.
3. Cook the Pancetta (or Bacon):
   • In a large skillet, cook the diced pancetta (or bacon) over medium heat until crispy and browned. Remove from the skillet and set aside on a plate lined with paper towels to drain excess fat.
4. Combine Pasta and Sauce:
   • Immediately after draining the pasta, return it to the pot (off heat).
   • Quickly pour the egg mixture over the hot pasta, tossing continuously to coat the pasta evenly. The heat from the pasta will cook the eggs and create a creamy sauce. If needed, add a little reserved pasta water to thin out the sauce.
5. Add Pancetta and Serve:
   • Stir in the cooked pancetta (or bacon) into the pasta.
   • Taste and adjust seasoning with salt if necessary.
   • Serve immediately, garnished with extra grated Parmesan cheese, freshly ground black pepper, and chopped parsley.

Enjoy your delicious and creamy Fettuccine Carbonara!