Fettuccine Carbonara Recipe
Fettuccine pasta blended with parmesan cheese, butter, cream, egg, and prosciutto.
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Ingredients
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Pasta
Sauce
Meat
Method
Prepare the Pasta
Bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon of salt.
Add fettuccine to the boiling water and cook until al dente, according to package instructions (usually 10-12 minutes). Reserve 1/2 cup of pasta water before draining.
Drain the pasta and set aside.
Cook the Prosciutto
In a large skillet over medium heat, cook the chopped prosciutto until it becomes slightly crispy, about 3-4 minutes. Remove from heat and set aside.
Prepare the Sauce
In a medium saucepan, melt the butter over medium-low heat. Stir in the heavy cream and cook for 2-3 minutes, until slightly thickened.
Remove the saucepan from heat. In a small bowl, whisk the egg yolks. Slowly add a few spoonfuls of the hot cream mixture to the yolks, whisking constantly to temper them.
Slowly whisk the tempered yolk mixture into the remaining cream in the saucepan. Return to low heat and cook, whisking constantly, for 1-2 minutes until the sauce thickens slightly. Do not let it boil.
Stir in the grated Parmesan cheese and black pepper. Mix until smooth and creamy.
Combine and Serve
Add the cooked fettuccine and prosciutto to the saucepan with the sauce. Toss to coat the pasta evenly, adding a little reserved pasta water if needed to loosen the sauce.
Serve immediately, garnished with additional Parmesan and freshly cracked black pepper if desired.