Fettuccine Carbonara Recipe

Boil pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add 12 oz dried fettuccine and cook until al dente according to package instructions (usually 9–12 minutes). Reserve 1 cup of the pasta cooking water and then drain the pasta, leaving it hot.

While the pasta cooks, heat a large skillet over medium heat. Add 8 oz diced pancetta and cook, stirring occasionally, until fat renders and edges are golden, about 6–8 minutes.

If pancetta is lean and skillet looks dry, add 1 tsp extra-virgin olive oil. Add 1/2 cup finely diced yellow onion and sauté with the pancetta until onion is soft and translucent, about 3–4 minutes.

Add 3 minced garlic cloves and 1/4 tsp crushed red pepper flakes. Cook, stirring, until fragrant, about 30–45 seconds. Reduce heat to low to keep mixture warm but not sizzling.

While the pancetta finishes, whisk together 4 large egg yolks and 1 large whole egg in a medium bowl. Add 1 cup finely grated Pecorino Romano and 1/2 cup finely grated Parmesan. Season with 1 teaspoon freshly ground black pepper and whisk to a smooth, thick paste.

Temper the eggs: add 2 tablespoons of the reserved hot pasta water to the egg-cheese mixture and whisk thoroughly to loosen and gently warm the eggs. This prevents scrambling when mixed with the pasta.

Add the drained, hot fettuccine to the skillet with the pancetta and aromatics. Toss briefly over low heat to combine and to coat the pasta in rendered fat (about 30 seconds). Remove skillet from direct heat.

Pour the tempered egg-and-cheese mixture over the pasta, tossing vigorously with tongs or two forks to coat each strand. Add more reserved pasta water, a few tablespoons at a time, as needed to create a silky, glossy sauce that clings to the pasta. Aim for a creamy consistency — you may use 1/4 to 3/4 cup of reserved water depending on how much the pasta absorbs.

Once sauce is smooth and creamy, stir in 1 tablespoon unsalted butter to enrich the sauce. Taste and adjust seasoning with additional freshly ground black pepper or a pinch of salt if needed (pancetta and cheeses are salty, so add salt sparingly).

Transfer to warmed serving bowls, sprinkle with 1 tablespoon minced parsley if using and 1/4 cup extra grated Pecorino or Parmesan. Serve immediately.