Fettuccine Carbonara with Fried Eggs
Elevate your pasta night with this indulgent Fettuccine Carbonara with Fried Eggs—a luxurious twist on the classic Italian comfort dish. Silky ribbons of fettuccine are enveloped in a rich, creamy sauce made from Pecorino Romano, Parmesan, and golden egg yolks, while crispy pancetta or guanciale adds savory depth. The crowning touch? Perfectly fried eggs with runny yolks that cascade over the pasta, creating an irresistibly velvety texture. Finished with a dusting of freshly ground black pepper and optional parsley, this quick and easy recipe is ready in just 35 minutes, making it ideal for busy weeknights or an elegant weekend dinner. Perfect for lovers of carbonara and brunch-inspired pasta dishes, this recipe is a showstopper that’s sure to impress.
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Recipe Information
Ingredients
- 400 grams Fettuccine pasta
- 150 grams Pancetta or guanciale (diced)
- 4 pieces Egg yolks
- 2 pieces Whole eggs
- 100 grams Pecorino Romano cheese (grated)
- 50 grams Parmesan cheese (grated)
- 2 tablespoons Olive oil
- 1 teaspoon Black pepper (freshly ground)
- to taste Salt
- 1 tablespoon Butter
- 2 tablespoons Fresh parsley (chopped, optional)
Instructions
Fill a large pot with water, add a generous pinch of salt, and bring it to a boil. Cook the fettuccine pasta according to the package instructions until al dente. Reserve 1 cup of pasta water and drain the pasta.
While the pasta is cooking, heat a large skillet over medium heat and add the olive oil. Once hot, add the diced pancetta or guanciale and cook until crispy, about 5-7 minutes. Transfer the pancetta to a small plate using a slotted spoon, leaving the rendered fat in the skillet.
In a mixing bowl, whisk together the egg yolks, Pecorino Romano, Parmesan, and freshly ground black pepper until smooth and creamy. Set aside.
Return the skillet with the rendered pancetta fat to low heat. Add the drained pasta to the skillet and toss to coat in the fat. Remove the skillet from heat, then slowly pour the egg yolk mixture over the pasta, tossing quickly to create a silky sauce. Add reserved pasta water a few tablespoons at a time if needed to thin the sauce.
In a small non-stick pan, melt the butter over medium heat. Crack the whole eggs into the pan and fry them until the whites are set but the yolks remain runny, about 3-4 minutes. Remove from heat and set aside.
Fold the crispy pancetta back into the pasta and toss gently to combine. Taste and adjust seasoning with salt and more black pepper, if needed.
Divide the carbonara among four plates, then top each serving with a fried egg. Garnish with a sprinkle of fresh parsley, if desired.
Serve immediately, breaking the yolk over the pasta for extra richness.
Nutrition Facts
Calories |
3342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.9 g | 219% | |
| Saturated Fat | 67.2 g | 336% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 1382 mg | 461% | |
| Sodium | 7269 mg | 316% | |
| Total Carbohydrate | 303.1 g | 110% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 15.1 g | ||
| Protein | 141.7 g | 283% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 1829 mg | 141% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 700 mg | 15% | |
*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.
