Summer Tomato Fettuccini Carbonara
Summer Tomato Fettuccini Carbonara is one of our favorite summer dinners. I like this fettuccini for several reasons. First of all, I like that I can make this fettuccini is just thirty minutes. I like to make this fettuccini after a busy day when I don’t have a lot of time to cook dinner. Secondly, I like that I can make this fettuccini ahead of time. Sometimes I like to make the fettuccini early in the day and then heat it up in the microwave. And, lastly, we all love the rich and creamy carbonara sauce and fettuccini.
The Equipment I Used
- A Large Pan- Use a large skillet to cook the carbonara sauce and toss the fettuccini in it.
- A Large Pot- I use a large pot to boil my pasta.
- A Double Boiler- If you don’t have this you can place a heat proof bowl over a pot of simmering water.
The Ingredients Needed for Summer Tomato Fettuccini Carbonara
- Fettuccini- I like to use the DeCecco egg fettuccini. But you can use any pasta that you like.
- Salt- I use three tablespoons of Diamond kosher salt to salt my pasta water. If you use a different brand, use less salt.
- Pancetta- Have the deli counter slice this thinly for you, and then chop it up.
- Cheese- You’ll need a half cup of Parmesan cheese for the sauce but use extra cheese to top each serving.
- White Wine- Use a dry white wine for this dish.
- Garlic- I like to buy the peeled cloves of garlic and store them in my freezer.
How I Made my Fettuccini
- First, I boiled the pasta water and cooked the fettuccini.
- Next, I cooked the pancetta and garlic.
- Then, I heated the eggs and cheese over a double boiler.
- Finally, I tossed everything together.
If you like rich Italian food, you need to try this decadent and delicious Summer Tomato Fettuccini Carbonara.
Summer Tomato Fettucine Carbonara
Fettuccini tossed with pancetta, a rich cheese and egg sauce, and cherry tomatoes.
Ingredients
- 3 tbsp. kosher salt
- 12 ounces fettuccini
- ¼ cup extra virgin olive oil
- ¼ pound thinly sliced and chopped pancetta
- 2 tbsp. minced garlic
- ½ tsp. crushed red pepper flakes
- ½ cup white wine
- ¼ cup heavy cream
- 3 egg yolks
- ½ cup finely grated Parmesan cheese
- 2 cups halved cherry tomatoes
Instructions
- Begin by cooking the Fettuccini: Bring a big pot of water to a boil. Add the salt and cook the pasta until al dente, according to the package directions. Drain and set aside.
- While the water comes to a boil, and the pasta cooks, make the Carbonara sauce: In a large skillet on low heat, heat up the oil. Add the pancetta and cook it until it's crisp, add the red pepper flakes and garlic and cook another minute. Pour in the wine and stir to deglaze the pan. Simmer until ¾ of the wine has evaporated. Stir in the cream and bring it to a simmer. Remove the skillet from the heat.
- In a double boiler, over simmering water, whisk together the egg yolks and cheese, just until it thickens, for about a minute. Take care to not scramble the eggs.
- Add the drained pasta to the skillet along with the egg and cheese mixture. Stir and toss quickly until everything is combined. Stir in the cherry tomatoes. Serve with extra cheese.
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