Fettuccine Carbonara

Dice 454 g pancetta and cook in a large pan over medium heat until crispy, about 8 minutes. Remove and set aside.

In the same pan, add 1000 g garlic, 4 g shallot, and 150 g onion. Cook over low heat until soft and translucent, 5–7 minutes.

Bring salted water to a boil and cook 134 g pasta until 1–2 minutes before al dente, then drain, reserving 200 ml pasta water.