Fettuccine Alla Carbonara
Indulge in the rich, velvety goodness of Fettuccine Alla Carbonara, a classic Italian pasta dish that perfectly balances simplicity and sophistication. This recipe features tender fettuccine entwined in a decadent, silky sauce of egg yolks, freshly grated Parmesan, and an optional touch of Pecorino Romano for added depth. Crispy pancetta or guanciale lends its smoky, savory essence, while freshly ground black pepper adds a delightful bite. A hint of garlic infuses the dish with aromatic warmth, though it’s entirely optional. Ready in just 30 minutes, this carbonara is the epitome of comfort food, ideal for a quick yet impressive dinner. Serve hot, garnished with extra cheese and pepper, for a restaurant-quality meal that will transport your taste buds straight to Rome. Perfect for those searching for authentic Italian recipes or easy pasta dinners!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams Fettuccine pasta
- 150 grams Pancetta or guanciale
- 4 Egg yolks
- 80 grams Parmesan cheese (freshly grated)
- 40 grams Pecorino Romano cheese (optional, freshly grated)
- 1 clove Garlic (optional, whole and peeled)
- 2 teaspoons Black pepper (freshly ground)
- 1 pinch Salt
- 1 tablespoon Olive oil
Instructions
Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, according to the package instructions. Reserve 1 cup of the pasta cooking water before draining.
While the pasta is cooking, prepare the pancetta or guanciale. Cut it into small cubes or strips.
Heat 1 tablespoon of olive oil in a large, deep skillet over medium heat. Add the pancetta or guanciale and the optional garlic clove. Cook until the meat is crispy and rendered but not burnt, about 5-7 minutes. Remove the garlic clove and discard if used.
In a medium bowl, whisk together the egg yolks, grated Parmesan, and Pecorino Romano cheese (if using). Stir in a small pinch of salt and a generous amount of freshly ground black pepper.
Once the pasta is ready, immediately transfer it to the skillet with the crispy pancetta, keeping the heat on low. Toss to combine.
Remove the skillet from the heat. Gradually add the egg yolk and cheese mixture to the pasta, tossing quickly to coat. Add reserved pasta water, 1 tablespoon at a time, until the sauce reaches a creamy consistency.
Taste and adjust with more black pepper or cheese as desired.
Serve immediately, garnished with additional Parmesan or Pecorino cheese and a final sprinkling of black pepper.
Nutrition Facts
Calories |
2876 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.0 g | 165% | |
| Saturated Fat | 51.1 g | 256% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 943 mg | 314% | |
| Sodium | 4354 mg | 189% | |
| Total Carbohydrate | 302.1 g | 110% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 14.7 g | ||
| Protein | 124.3 g | 249% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1372 mg | 106% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 564 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
