Fettuccine Alla Carbonara

Indulge in the rich, velvety goodness of Fettuccine Alla Carbonara, a classic Italian pasta dish that perfectly balances simplicity and sophistication. This recipe features tender fettuccine entwined in a decadent, silky sauce of egg yolks, freshly grated Parmesan, and an optional touch of Pecorino Romano for added depth. Crispy pancetta or guanciale lends its smoky, savory essence, while freshly ground black pepper adds a delightful bite. A hint of garlic infuses the dish with aromatic warmth, though it’s entirely optional. Ready in just 30 minutes, this carbonara is the epitome of comfort food, ideal for a quick yet impressive dinner. Serve hot, garnished with extra cheese and pepper, for a restaurant-quality meal that will transport your taste buds straight to Rome. Perfect for those searching for authentic Italian recipes or easy pasta dinners!

Nutriscore Rating: 54/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 400 grams Fettuccine pasta
• 150 grams Pancetta or guanciale
• 4 Egg yolks
• 80 grams Parmesan cheese (freshly grated)
• 40 grams Pecorino Romano cheese (optional, freshly grated)
• 1 clove Garlic (optional, whole and peeled)
• 2 teaspoons Black pepper (freshly ground)
• 1 pinch Salt
• 1 tablespoon Olive oil

Directions

Step 1

Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, according to the package instructions. Reserve 1 cup of the pasta cooking water before draining.

Step 2

While the pasta is cooking, prepare the pancetta or guanciale. Cut it into small cubes or strips.

Step 3

Heat 1 tablespoon of olive oil in a large, deep skillet over medium heat. Add the pancetta or guanciale and the optional garlic clove. Cook until the meat is crispy and rendered but not burnt, about 5-7 minutes. Remove the garlic clove and discard if used.

Step 4

In a medium bowl, whisk together the egg yolks, grated Parmesan, and Pecorino Romano cheese (if using). Stir in a small pinch of salt and a generous amount of freshly ground black pepper.

Step 5

Once the pasta is ready, immediately transfer it to the skillet with the crispy pancetta, keeping the heat on low. Toss to combine.

Step 6

Remove the skillet from the heat. Gradually add the egg yolk and cheese mixture to the pasta, tossing quickly to coat. Add reserved pasta water, 1 tablespoon at a time, until the sauce reaches a creamy consistency.

Step 7

Taste and adjust with more black pepper or cheese as desired.

Step 8

Serve immediately, garnished with additional Parmesan or Pecorino cheese and a final sprinkling of black pepper.

Nutrition Facts

Serving size	760 grams (760.0g)

Amount per serving	% Daily Value*
Calories	2876

Total Fat 129.00g	165%
Saturated Fat 51.10g	256%
Polyunsaturated Fat 4.90g
Cholesterol 943mg	314%
Sodium 4354mg	189%
Total Carbohydrate 302.10g	110%
Dietary Fiber 15.90g	57%
Total Sugars 14.70g
Protein 124.30g	249%

Vitamin D 82IU	409%
Calcium 1372mg	106%
Iron 4mg	22%
Potassium 564mg	12%

*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.

Source of Calories

Fat: 40.5%

Protein: 17.3%

Carbs: 42.2%