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