Authentic Fettuccine Carbonara
Make traditional Italian carbonara using egg yolks and pancetta for a rich, salty pasta dish that tastes like home.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 min
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 4 ounces pancetta, diced
- 1 pound fettuccine pasta
- 3 large egg yolks
- 1 whole large egg
- 1 cup grated Pecorino Romano cheese, plus more for serving
- 1/2 cup grated Parmigiano-Reggiano cheese
- Freshly ground black pepper
Instructions
- Cook the pancetta in a large skillet over medium heat until crisp. Remove the pancetta with a slotted spoon and set it aside, leaving the rendered fat in the skillet. Turn off the heat under the skillet.
- Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente. Before draining, reserve about 1 1/2 cups of the starchy pasta water.
- While the pasta cooks, whisk together the egg yolks, whole egg, Pecorino Romano, and Parmigiano-Reggiano in a medium bowl. Add a generous amount of black pepper.
- Drain the pasta quickly and immediately add it to the skillet with the rendered fat. Toss to coat.
- Working quickly off the heat, pour the egg and cheese mixture over the hot pasta, tossing constantly. Add a small amount of the reserved pasta water, a tablespoon at a time, while tossing vigorously until a creamy sauce forms that coats the pasta. Do not let the eggs scramble.
- Stir in most of the cooked pancetta.
- Serve immediately, topped with the remaining pancetta, extra black pepper, and more grated cheese.
Notes
- The key to a creamy sauce is adding the egg mixture off the heat and using the hot pasta and starchy water to cook the eggs gently.
- Use high-quality Pecorino Romano for the best traditional flavor.
- If the sauce seems too thick, add another splash of pasta water until you reach your desired consistency.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 3
- Sodium: 750
- Fat: 35
- Saturated Fat: 15
- Unsaturated Fat: 20
- Trans Fat: 1
- Carbohydrates: 55
- Fiber: 3
- Protein: 30
- Cholesterol: 250