Creamy Fettuccine Carbonara
Instructions
- 1
Bring a large pot of water to boil and add the salt. Meanwhile, cut the pancetta or guanciale into small cubes (about 1/4 inch).
- 2
In a large bowl, whisk together the whole eggs, egg yolks, Pecorino Romano, and half the Parmesan. Add 1 teaspoon of freshly ground black pepper and mix well. Set aside.
- 3
Heat a large skillet over medium heat. Add the pancetta and cook until crispy and golden, about 5-7 minutes. Add the garlic cloves (whole) and cook for 1 minute, then remove and discard the garlic.
- 4
Cook the fettuccine according to package directions until al dente. Reserve 1 cup of the pasta cooking water before draining.
- 5
Remove the skillet with pancetta from heat and let it cool for about 1 minute. Add the drained hot pasta to the skillet and toss to coat with the rendered fat.
- 6
Slowly pour the egg and cheese mixture over the pasta while tossing continuously with tongs. The heat from the pasta will cook the eggs into a creamy sauce. If too thick, add pasta water a little at a time until you reach desired consistency.
- 7
Season with remaining black pepper and toss once more. Serve immediately topped with the remaining Parmesan cheese and extra black pepper if desired.
Chef's Note
"This authentic carbonara relies on the perfect timing of tossing hot pasta with eggs and cheese to create that signature creamy sauce—no cream needed! Take the pan off heat before adding the egg mixture, and you'll nail this Roman classic every time."
