Authentic Fettuccine Carbonara

Name: Authentic Fettuccine Carbonara
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 450 g fettuccine; 150 g guanciale (or pancetta, diced); 4 large egg yolks; 1 large egg; 1 cup Pecorino Romano cheese (finely grated); 1 tsp freshly cracked black pepper; salt (for pasta water)

25 min 4 servings Moyen

Toutes les recettes

Savour the rich flavours of authentic Roman carbonara with fettuccine, guanciale, and Pecorino Romano cheese.

Préparation

10 min

Cuisson

15 min

Total

25 min

Portions

Difficulté

Moyen

Pasta Carbonara is a classic Roman dish that embodies simplicity and rich flavour. This authentic recipe uses fettuccine, though it works beautifully with rigatoni, penne, or tagliatelle. The combination of guanciale, egg yolks, and Pecorino Romano creates a creamy, indulgent sauce without the need for cream. This version is perfect for those who appreciate traditional Italian cuisine with minimal ingredients. The key to success is timing and high-quality ingredients, resulting in a dish that is both comforting and sophisticated.

Ingrédients

Portions

For the carbonara

Instructions

Cook the pasta

Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, about 8-10 minutes.

Astuce de chef : Reserve 1 cup of pasta cooking water before draining.

Prepare the guanciale

In a large pan over medium heat, cook the guanciale until crispy, about 5-7 minutes. Remove from heat and set aside.

Astuce de chef : Avoid overcooking to prevent burning.

Mix the eggs and cheese

In a bowl, whisk together the egg yolks, whole egg, and Pecorino Romano until smooth.

Astuce de chef : Add a small amount of pasta water to help emulsify if needed.

Combine pasta with guanciale

Return the pan with guanciale to low heat, add the drained pasta, and mix well to coat.

Astuce de chef : Ensure the pan is not too hot to prevent scrambling the eggs.

Create the sauce

Remove the pan from heat, quickly add the egg and cheese mixture, tossing vigorously until the sauce is creamy.

Astuce de chef : Add reserved pasta water gradually to achieve desired consistency.

Finish with pepper

Sprinkle with freshly cracked black pepper and serve immediately.

Astuce de chef : Serve in warmed bowls to keep the dish hot.

💡

Trucs & astuces

<ul><li>Use fresh eggs for the creamiest sauce.</li><li>Reserve pasta water to adjust sauce consistency.</li><li>Serve immediately for best texture and flavour.</li></ul>

Suggestions de service

Serve your fettuccine carbonara hot, garnished with freshly cracked black pepper and a sprinkle of Pecorino Romano. This dish pairs wonderfully with a light Italian salad and a crisp white wine. You can prepare the components in advance but combine them just before serving to maintain the creamy texture. Store any leftovers in an airtight container in the fridge for up to two days, reheating gently over a low heat.

Partenaire affilié Pit Boss Grills

Pit Boss Grills

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Plus de recettes

medium

35 min

Ingrédients

For the carbonara

Instructions

Cook the pasta

Prepare the guanciale

Mix the eggs and cheese

Combine pasta with guanciale

Create the sauce

Finish with pepper

Trucs & astuces

Suggestions de service

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