Fettuccini Carbonara
Indulge in the rich, creamy decadence of Fettuccini Carbonara, a classic Italian pasta dish that combines simplicity with luxurious flavors. This recipe features tender fettuccini noodles tossed with crispy pancetta (or traditional guanciale) and enveloped in a velvety sauce of egg yolks, Parmesan, Pecorino Romano, and freshly ground black pepper. The secret to its silky texture lies in the clever use of hot pasta and reserved cooking water, which creates a perfectly smooth and glossy coating without the need for cream. Ready in just 30 minutes, this crowd-pleasing dish is the epitome of comfort food and ideal for weeknight dinners or elegant entertaining. Serve it piping hot, topped with extra cheese for an irresistible final touch that will transport your taste buds straight to Italy.
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Recipe Information
Ingredients
- 400 g Fettuccini
- 150 g Pancetta (or guanciale)
- 4 Egg yolks
- 1 Large egg
- 50 g Grated Parmesan cheese
- 50 g Grated Pecorino Romano cheese
- 1 tsp Freshly ground black pepper
- 1 tsp Salt
- 120 ml Pasta cooking water
Instructions
Fill a large pot with water, add 1 teaspoon of salt, and bring it to a boil. Once boiling, add the fettuccini and cook according to the package instructions until al dente.
While the pasta is cooking, finely dice the pancetta (or guanciale) into small cubes.
In a large skillet or frying pan, cook the pancetta over medium heat until it becomes crispy and golden. Remove the pan from the heat and set it aside, leaving the rendered fat in the pan.
In a medium bowl, whisk together the egg yolks, whole egg, grated Parmesan, grated Pecorino Romano, and freshly ground black pepper until smooth. Set aside.
Once the pasta is cooked, reserve 120 ml of the pasta cooking water and drain the rest.
Immediately transfer the hot pasta to the skillet with the pancetta and toss to coat in the rendered fat.
Slowly pour the egg and cheese mixture over the hot pasta, tossing quickly to ensure the sauce coats the pasta without scrambling the eggs. Add a little reserved pasta water as needed to create a silky, creamy sauce.
Taste and adjust seasoning with additional salt and pepper, if needed.
Serve immediately, garnished with extra grated Parmesan or Pecorino Romano if desired.
Nutrition Facts
Calories |
1810 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.3 g | 144% | |
| Saturated Fat | 48.7 g | 244% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1121 mg | 374% | |
| Sodium | 6062 mg | 264% | |
| Total Carbohydrate | 107.2 g | 39% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 4.2 g | ||
| Protein | 92.3 g | 185% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 1176 mg | 90% | |
| Iron | 9.1 mg | 51% | |
| 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.
