Updated Fettuccine Carbonara
Elevate your pasta night with this *Updated Fettuccine Carbonara*, a modern twist on the classic Italian dish that combines rich flavors and creamy textures in every bite. Featuring traditional ingredients like crispy guanciale or pancetta, a velvety mixture of egg yolks and whole egg, and a perfect balance of Parmesan and Pecorino Romano cheeses, this recipe delivers authentic sophistication while remaining approachable for home cooks. The secret lies in tossing the fettuccine with the egg-cheese mixture off the heat, creating a silky, luscious sauce without scrambling the eggs. Freshly ground black pepper and reserved pasta water add polish to the dish, creating a restaurant-quality meal in just 35 minutes. Perfectly portioned for four, this comforting recipe is ideal for weeknight dinners or elegant entertaining. Pair with a chilled glass of white wine or a crisp green salad, and enjoy pasta perfection at its finest!
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Recipe Information
Ingredients
- 12 oz fettuccine
- 6 oz guanciale or pancetta (diced)
- 4 egg yolks
- 1 whole egg
- 1 cup Parmesan cheese (grated)
- 1 cup Pecorino Romano cheese (grated)
- 1 garlic clove (smashed and peeled)
- 1 tsp black pepper (freshly ground)
- 1 tsp kosher salt
- 1 tbsp unsalted butter
- 1 cup reserved pasta water
- 1 tbsp olive oil
Instructions
Bring a large pot of salted water to a boil and cook fettuccine according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
While the pasta cooks, in a large skillet over medium heat, heat the olive oil and butter until melted. Add the diced guanciale or pancetta and sauté until crispy, about 6-8 minutes. Add the smashed garlic clove and cook for another minute, then discard the garlic.
In a medium bowl, whisk together the egg yolks, whole egg, Parmesan cheese, Pecorino Romano cheese, and freshly ground black pepper until smooth.
Reduce the skillet heat to low. Add the cooked pasta to the skillet with the guanciale or pancetta and toss to combine.
Remove the skillet from heat and quickly pour the egg and cheese mixture over the pasta, tossing vigorously to coat the noodles without scrambling the eggs. Add small amounts of the reserved pasta water, a tablespoon at a time, to achieve your desired sauce consistency.
Season with kosher salt and additional black pepper to taste, if necessary. Toss the pasta one more time to ensure the sauce is silky and evenly distributed.
Serve immediately with extra grated Parmesan or Pecorino Romano on top, if desired.
Nutrition Facts
Calories |
3129 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 243.0 g | 312% | |
| Saturated Fat | 124.3 g | 622% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1488 mg | 496% | |
| Sodium | 9728 mg | 423% | |
| Total Carbohydrate | 26.1 g | 9% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 1.0 g | ||
| Protein | 198.8 g | 398% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 5396 mg | 415% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1012 mg | 22% | |
*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.
