Fettuccini Carbonara with Gorgonzola
Elevate your pasta night with this indulgent Fettuccini Carbonara with Gorgonzola, a luxurious twist on the classic Italian dish. Featuring velvety fettuccini coated in a rich, creamy sauce made from eggs, heavy cream, and a heavenly combination of Parmesan and Gorgonzola cheeses, this recipe delivers bold flavors and creamy textures in every bite. Crispy pancetta adds a savory crunch, while fresh garlic and parsley bring a fragrant, light finish to the dish. Perfectly balanced with hints of sharp Gorgonzola and the indulgence of silky carbonara sauce, this gourmet pasta is easy to prepare in under 35 minutes, making it ideal for weeknight meals or elegant entertaining. Serve this decadent creation with a sprinkle of fresh Parmesan and watch it become your new go-to comfort food.
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Recipe Information
Ingredients
- 400 g fettuccini pasta
- 150 g pancetta or bacon
- 100 g Gorgonzola cheese
- 50 g Parmesan cheese, grated
- 2 large eggs
- 2 large egg yolks
- 2 cloves garlic, minced
- 100 ml heavy cream
- 1 tbsp olive oil
- 2 tbsp fresh parsley, chopped
- 1 tsp salt
- 1 tsp black pepper, freshly ground
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccini pasta according to the package instructions until al dente. Reserve 1 cup of pasta water before draining the pasta.
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the pancetta or bacon and sauté until crispy, about 5-7 minutes. Remove with a slotted spoon and set aside on paper towels to drain.
In the same skillet, lower the heat to medium-low and add the minced garlic. Cook for 1-2 minutes until fragrant, but not browned.
In a mixing bowl, whisk together the eggs, egg yolks, heavy cream, and Parmesan cheese. Season with a pinch of salt and freshly ground black pepper. Set aside.
Add the cooked and drained pasta to the skillet with the garlic. Toss to coat the pasta in the rendered fat.
Crumble the Gorgonzola cheese over the pasta and stir gently until the cheese begins to soften and melt.
Remove the skillet from heat. Slowly pour the egg mixture over the pasta, stirring constantly to create a creamy sauce. The residual heat from the pasta will cook the eggs without scrambling them.
If the sauce is too thick, add a splash of the reserved pasta water, a little at a time, stirring until the desired consistency is reached.
Stir the crispy pancetta or bacon back into the pasta.
Serve immediately, garnished with fresh parsley and additional grated Parmesan if desired.
Nutrition Facts
Calories |
2390 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.9 g | 222% | |
| Saturated Fat | 78.4 g | 392% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1084 mg | 361% | |
| Sodium | 6759 mg | 294% | |
| Total Carbohydrate | 109.9 g | 40% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 4.8 g | ||
| Protein | 95.7 g | 191% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1242 mg | 96% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 879 mg | 19% | |
*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.
