Fettuccine Carbonara with Broccolini / Jill Silverman Hough

Name: Fettuccine Carbonara with Broccolini / Jill Silverman Hough
Ingredients: One 4-ounce piece of pancetta, cut into 1/4-inch dice (you should have about 1 cup) (see note below); 12 ounces fettuccine, or other favorite pasta; 10 ounces broccolini (about 1 medium bunch), cut into 3/4-inch pieces (you should have about 3 1/2 cups); 4 large eggs; 2/3 cup finely grated Parmesan cheese (3 to 4 ounces), plus more for serving; 1/3 cup finely grated Pecorino cheese (1 1/2 to 2 ounces), plus more for serving; 2 cloves garlic, pressed through a garlic press or minced; 1/2 teaspoon freshly ground black pepper, or more to taste

jillhough.com

Fettuccine carbonara is one of my all-time favorite pastas—it’s so easy to make, yet so full of flavor. This version substitutes broccolini for peas.

View full recipe on jillhough.com

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Ingredients

One 4-ounce piece of pancetta, cut into 1/4-inch dice (you should have about 1 cup) (see note below)
12 ounces fettuccine, or other favorite pasta
10 ounces broccolini (about 1 medium bunch), cut into 3/4-inch pieces (you should have about 3 1/2 cups)
4 large eggs
2/3 cup finely grated Parmesan cheese (3 to 4 ounces), plus more for serving
1/3 cup finely grated Pecorino cheese (1 1/2 to 2 ounces), plus more for serving
2 cloves garlic, pressed through a garlic press or minced
1/2 teaspoon freshly ground black pepper, or more to taste