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 Medium

All Recipes

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

Prep

10 min

Cook

15 min

Total

25 min

Servings

Difficulty

Medium

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.

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.

Pro tip: 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.

Pro tip: 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.

Pro tip: 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.

Pro tip: 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.

Pro tip: Add reserved pasta water gradually to achieve desired consistency.

Finish with pepper

Sprinkle with freshly cracked black pepper and serve immediately.

Pro tip: Serve in warmed bowls to keep the dish hot.

💡

Tips & Tricks

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

Frequently Asked Questions

What pasta can be used for carbonara?

Carbonara is traditionally made with spaghetti, but fettuccine, rigatoni, penne, and tagliatelle are also excellent choices.

How many calories are in pasta carbonara?

A serving of this fettuccine carbonara contains approximately 530 calories.

Can I make carbonara without cream?

Yes, authentic carbonara does not include cream. The creaminess comes from the egg yolks and cheese.

What's the best cheese for carbonara?

Pecorino Romano is the traditional choice for carbonara, offering a sharp and salty flavour.

How do I prevent scrambled eggs in carbonara?

Ensure the pan is off the heat when adding the eggs and mix quickly to create a smooth, creamy sauce.

What is the nutritional content of pasta carbonara?

This recipe provides 530 calories, 21g protein, 65g carbs, 22g fat, 3g fiber, 2g sugar, and 450mg sodium per serving.

Serving Suggestions

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.

Nutrition per serving

530

Calories

21g

Protein

22g

Fat

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