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Fettuccine Carbonara

Why Fettuccine Carbonara is the Go-To Dish for Pasta Lovers Everywhere

Fettuccine Carbonara is a classic Italian pasta dish with a creamy sauce made from eggs, Pecorino Romano cheese, and guanciale. With a rich history and simple yet flavorful ingredients, this dish brings comfort and satisfaction to any meal.

  • Total Time: 25 min
  • Yield: 4 servings 1x

Ingredients

Scale
  • 400g Fettuccine pasta
  • 150g Guanciale
  • 4 large egg yolks
  • 100g Pecorino Romano cheese, grated
  • Freshly cracked black pepper (to taste)
  • Salt (for pasta water)

Instructions

  1. Boil salted water and cook the Fettuccine until al dente. Reserve 1 cup of pasta water before draining.
  2. In a skillet, cook chopped guanciale until crispy and golden.
  3. In a bowl, whisk together egg yolks, grated Pecorino Romano, and black pepper.
  4. Add the cooked pasta to the skillet with guanciale, then remove from heat. Quickly stir in the egg mixture, adding reserved pasta water for the desired consistency.
  5. Serve with extra cheese and black pepper.

Notes

  • Temperature control is key to avoid scrambling eggs.
  • For a vegetarian version, use sautéed mushrooms or tofu as a guanciale substitute.
  • Adjust seasoning as needed, since guanciale can be quite salty.
  • Author: Lisa Doddler
  • Prep Time: 10 min
  • Cook Time: 15 min
  • Category: Pasta
  • Method: Stovetop
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 plate
  • Calories: 520
  • Sugar: 1g
  • Sodium: 800mg
  • Fat: 28g
  • Saturated Fat: 9g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 3g
  • Protein: 18g
  • Cholesterol: 170mg

Keywords: Carbonara, fettuccine, Italian pasta, guanciale, creamy sauce