Classic Fettuccine Carbonara

Name: Classic Fettuccine Carbonara
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 400 g fettuccine; 150 g pancetta (diced); 1 clove garlic (crushed); 3 large eggs; 100 g Parmesan cheese (freshly grated); 1/2 teaspoon black pepper (freshly ground); salt (to taste)

30 min 4 servings Medium

All Recipes

Creamy, authentic Fettuccine Carbonara with pancetta, parmesan, and a touch of garlic.

Prep

10 min

Cook

20 min

Total

30 min

Servings

Difficulty

Medium

Fettuccine Carbonara is a beloved Italian pasta dish that brings together the creamy richness of eggs, sharpness of Parmesan cheese, and the savory flavour of pancetta. This version sticks closely to traditional methods, ensuring that each bite is a delightful blend of creamy sauce and al dente pasta. This recipe is perfect for those seeking a comforting meal that's both elegant and simple to prepare. With minimal ingredients and a short cooking time, it's ideal for a weeknight dinner or a special occasion. The key to a successful Carbonara lies in the timing and the quality of your ingredients.

Instructions

Cook the pasta

Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente, about 10 minutes. Reserve 1 cup of pasta water, then drain.

Pro tip: Cook pasta just shy of al dente as it will continue cooking with the sauce.

Prepare the pancetta

In a large pan over medium heat, cook diced pancetta until crisp, about 5 minutes. Add crushed garlic, cooking for 1 minute more. Remove from heat.

Pro tip: Do not let the garlic burn; it should be fragrant but not browned.

Mix the eggs and cheese

In a bowl, whisk together the eggs, grated Parmesan, and black pepper until well combined.

Pro tip: Ensure the mixture is smooth for a creamy sauce.

Combine pasta and pancetta

Add the drained fettuccine to the pan with pancetta. Toss to coat pasta with pancetta fat.

Pro tip: Work quickly to keep the pasta hot, which will help cook the egg mixture.

Add the egg mixture

Remove the pan from heat. Pour the egg and cheese mixture over the pasta, tossing quickly to coat evenly. If needed, add reserved pasta water to achieve desired consistency.

Pro tip: The pasta's residual heat should cook the eggs without scrambling.

Serve immediately

Season with additional salt and pepper to taste. Serve immediately with extra Parmesan on the side.

Pro tip: For a touch of freshness, garnish with chopped parsley.

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Tips & Tricks

Use freshly grated Parmesan for best results.
Quickly toss pasta with sauce to prevent scrambling the eggs.
Reserve pasta water to adjust sauce consistency.

Frequently Asked Questions

What is Fettuccine Carbonara?

Fettuccine Carbonara is a traditional Italian pasta dish made with fettuccine, eggs, cheese, pancetta, and pepper.

How many calories are in Fettuccine Carbonara?

One serving of this Fettuccine Carbonara contains approximately 560 calories.

Can I use bacon instead of pancetta in Carbonara?

Yes, bacon can be used as a substitute for pancetta, although it may impart a smokier flavour.

How do I prevent the eggs from scrambling in Carbonara?

Ensure the pasta is off the heat before adding the egg mixture and toss quickly to coat evenly.

Is Fettuccine Carbonara gluten-free?

Traditional Fettuccine Carbonara is not gluten-free, but you can use gluten-free pasta for a similar dish.

Serving Suggestions

Serve your Fettuccine Carbonara immediately, ensuring that the sauce remains creamy and the pasta perfectly coated. Pair this dish with a crisp green salad and a side of garlic bread for a complete meal. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of reserved pasta water to maintain the sauce's consistency.