What's the difference between fettuccine carbonara and Alfredo?

Fettuccine carbonara uses eggs, Pecorino Romano, guanciale, and black pepper to create a creamy sauce. Alfredo relies on butter, heavy cream, and Parmesan for its richness. Carbonara has a smoky, savory flavor, while Alfredo is milder and creamier.

What is the golden rule of cooking a carbonara?

The golden rule is to avoid scrambling the eggs. Remove the pan from heat before adding the egg mixture and stir quickly with reserved pasta water for a smooth, creamy sauce.

Which ingredient should never be used in traditional carbonara?

Cream should never be added to traditional fettuccine carbonara . Authentic recipes rely solely on eggs and cheese for creaminess.

What does carbonara taste like?

Fettuccine carbonara has a rich, savory flavor with a creamy texture, smoky notes from guanciale, tanginess from Pecorino Romano, and warmth from black pepper.

Fettuccine Carbonara Recipe: Authentic Taste in Every Bite

Description

This authentic fettuccine carbonara recipe brings the flavors of Italy to your table. Made with simple ingredients like guanciale, Pecorino Romano, and eggs, it’s creamy, flavorful, and perfect for any occasion. Follow this step-by-step guide for a quick, indulgent pasta dish that everyone will love!

Ingredients

Scale

400g fettuccine pasta
150g guanciale (or pancetta)
3 large eggs (2 whole eggs, 1 yolk)
¾ cup Pecorino Romano cheese, finely grated
1 tsp freshly ground black pepper
1 cup reserved pasta water
Salt (for boiling water)

Instructions

Bring a large pot of salted water to a boil and cook the fettuccine until al dente. Reserve 1 cup of pasta water before draining.
In a bowl, whisk together eggs, egg yolk, Pecorino Romano, and black pepper until smooth.
Cut guanciale into small cubes and cook in a skillet over medium heat until crispy. Remove from heat, leaving the rendered fat in the skillet.
Add the cooked pasta to the skillet with guanciale and toss to coat in the fat.
Remove the skillet from heat. Add the egg mixture to the pasta, stirring quickly to prevent scrambling. Gradually add reserved pasta water to achieve a creamy consistency.
Serve immediately, garnished with additional Pecorino Romano and black pepper.

Notes

Use guanciale for the most authentic flavor, but pancetta or bacon can be substituted.
Avoid adding cream—traditional fettuccine carbonara relies on eggs and cheese for its creamy texture.
Serve fresh, as the sauce thickens when reheated.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian

Nutrition

Calories: 450
Sugar: 2g
Sodium: 420mg
Fat: 18g
Carbohydrates: 55g
Fiber: 2g
Protein: 18g

Keywords: fettuccine carbonara, authentic carbonara recipe, creamy pasta recipe, Italian pasta dish, traditional carbonara