Lighter Italian Fettuccine Carbonara

Method

1. Cook the fettuccine in a large pot of salted boiling water until al dente, then drain.
2. In a large bowl, whisk together the eggs, Parmigiano-Reggiano cheese, and a generous amount of black pepper.
3. In a skillet, cook the pancetta over medium heat until crispy, then add the garlic and cook until fragrant.
4. Add the butter and olive oil to the skillet and stir to combine.
5. Add the cooked fettuccine to the skillet and toss well to coat in the fat and pancetta.
6. Remove the skillet from heat and quickly add the egg and cheese mixture, tossing to create a creamy sauce.
7. Season with additional salt and pepper as needed and serve immediately.