Quick Fettuccine Carbonara
Ready in just 25 minutes, this Quick Fettuccine Carbonara brings the authentic taste of Italy to your table in no time! Perfectly al dente fettuccine is tossed in a creamy, velvety sauce made with egg yolks, freshly grated Parmesan, and crispy pancetta or bacon. A touch of minced garlic and optional heavy cream amplify the richness, while black pepper adds a subtle kick. This recipe’s hassle-free one-skillet technique ensures a smooth, luscious sauce without any fuss. Ideal for busy weeknights, this comforting classic serves four and can be finished with a garnish of fresh parsley for an elegant touch. Whether you’re a pasta lover or simply seeking a satisfying meal, this easy carbonara recipe is a must-try!
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Recipe Information
Ingredients
- 12 oz Fettuccine pasta
- 6 oz Pancetta (or bacon)
- 4 units Egg yolks
- 1 cup Parmesan cheese, finely grated
- 2 cloves Garlic, minced
- 2 tbsp Heavy cream (optional for creamier sauce)
- 1 tbsp Olive oil
- 1 tsp Salt
- 1 tsp Black pepper, freshly ground
- 2 tbsp Fresh parsley, chopped (optional for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to the package instructions until al dente, reserving 1 cup of pasta water before draining.
While the pasta cooks, heat a large skillet over medium heat. Add olive oil and pancetta, cooking until crispy and browned, about 4-5 minutes. Remove the pancetta from the skillet and set it aside on a plate lined with paper towels.
In a small bowl, whisk together the egg yolks, Parmesan cheese, heavy cream (if using), salt, and black pepper until smooth. Set aside.
In the same skillet with the pancetta drippings, add the minced garlic and sauté for 30 seconds, being careful not to burn it.
Turn the heat to low. Immediately add the drained pasta to the skillet and toss to coat it in the garlic and pancetta drippings. Gradually pour the egg yolk mixture over the pasta, tossing constantly to create a creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time until you reach your desired consistency.
Stir the crispy pancetta back into the pasta and toss again to combine.
Serve the fettuccine carbonara hot, garnished with fresh parsley and extra Parmesan cheese if desired.
Nutrition Facts
Calories |
3352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.6 g | 234% | |
| Saturated Fat | 82.8 g | 414% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 1054 mg | 351% | |
| Sodium | 8456 mg | 368% | |
| Total Carbohydrate | 261.0 g | 95% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 13.5 g | ||
| Protein | 163.5 g | 327% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 2770 mg | 213% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 748 mg | 16% | |
*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.
