Fettuccine Carbonara

Dice 454g pancetta into small cubes and cook in a large skillet over medium heat until crispy, about 8 minutes.

Finely mince 150g onion and 1000g garlic; add to pancetta with 23g olive oil and cook over low heat until soft and translucent, 5 minutes.

Bring salted water to boil in a large pot; add 134g fettuccine and cook 1–2 minutes before package time until al dente.