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.
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.