Introduction
Let me share with you one of Italy’s most beloved pasta dishes – Fettuccine Carbonara. This classic Roman recipe transforms simple ingredients into a luxuriously creamy pasta dish without using any actual cream. The magic happens when hot pasta meets eggs and Pecorino Romano cheese, creating a silky smooth sauce that clings perfectly to each strand of fettuccine. Whether you’re cooking for a casual weeknight dinner or wanting to impress guests, this authentic carbonara recipe delivers restaurant-quality results in just 20 minutes.
Ingredients
- 1 pound (450g) fresh or dried fettuccine
- 4 large egg yolks (room temperature)
- 2 whole eggs (room temperature)
- 1 cup (100g) freshly grated Pecorino Romano cheese, plus extra for serving
- 6 ounces (170g) guanciale or pancetta, diced
- 2 cloves garlic, lightly crushed (optional)
- 2 tablespoons olive oil
- Fresh ground black pepper
- Salt for pasta water
Ingredient Notes: Can’t find guanciale? Pancetta makes an excellent substitute. In a pinch, thick-cut bacon will work too, though it will add a smokier flavor. For the cheese, while traditional carbonara uses Pecorino Romano, you can use a mix of Pecorino and Parmigiano-Reggiano.
Instructions
- Bring a large pot of generously salted water to boil for the pasta.
- In a medium bowl, whisk together egg yolks, whole eggs, and grated Pecorino Romano. Set aside.
- Heat olive oil in a large skillet over medium heat. Add guanciale and crushed garlic (if using). Cook until the fat has rendered and the meat is crispy, about 5-7 minutes. Remove garlic cloves.
- Cook fettuccine in the boiling water according to package instructions until al dente.
- Reserve 1½ cups of pasta cooking water before draining.
- Working quickly, add the hot pasta to the skillet with the guanciale. Toss to coat with the rendered fat.
- Remove the pan from heat and let it cool for 30 seconds (this prevents scrambling the eggs).
- Pour the egg mixture over the pasta, tossing vigorously with tongs. Add reserved pasta water, a little at a time, until the sauce becomes creamy and coats the pasta.
- Season generously with freshly ground black pepper and serve immediately with extra cheese.
Cook Time and Serving Size
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4-6 portions
Recipe Notes
- Room temperature eggs are crucial – they help create a smoother sauce and reduce the risk of curdling.
- Never add cream to authentic carbonara. The creamy texture comes from the emulsion of eggs, cheese, and pasta water.
- Save more pasta water than you think you’ll need. It’s your secret weapon for achieving the perfect sauce consistency.
- Toss the pasta quickly and continuously when adding the egg mixture – this prevents the eggs from scrambling and ensures a silky sauce.
- Serve immediately. The sauce will continue to thicken as it cools.
- If your sauce seems too thick, add more hot pasta water. If it’s too thin, add more grated cheese.
Fettuccine Carbonara
Ingredients
- 1 pound 450g fresh or dried fettuccine
- 4 large egg yolks room temperature
- 2 whole eggs room temperature
- 1 cup 100g freshly grated Pecorino Romano cheese, plus extra for serving
- 6 ounces 170g guanciale or pancetta, diced
- 2 cloves garlic lightly crushed (optional)
- 2 tablespoons olive oil
- Fresh ground black pepper
- Salt for pasta water
Instructions
- Bring a large pot of generously salted water to boil for the pasta.
- In a medium bowl, whisk together egg yolks, whole eggs, and grated Pecorino Romano. Set aside.
- Heat olive oil in a large skillet over medium heat. Add guanciale and crushed garlic (if using). Cook until the fat has rendered and the meat is crispy, about 5-7 minutes. Remove garlic cloves.
- Cook fettuccine in the boiling water according to package instructions until al dente.
- Reserve 1½ cups of pasta cooking water before draining.
- Working quickly, add the hot pasta to the skillet with the guanciale. Toss to coat with the rendered fat.
- Remove the pan from heat and let it cool for 30 seconds (this prevents scrambling the eggs).
- Pour the egg mixture over the pasta, tossing vigorously with tongs. Add reserved pasta water, a little at a time, until the sauce becomes creamy and coats the pasta.
- Season generously with freshly ground black pepper and serve immediately with extra cheese.