Fettuccine Carbonara Recipe

Make pasta dough

On a clean work surface, mound the flour and make a large well in the center. Crack the 3 eggs into the well, add 1 tablespoon olive oil and 1 teaspoon salt. Using a fork, gently beat the eggs and incorporate flour from the inner walls of the well a little at a time until a shaggy dough forms.

Knead

Gather the dough and knead by hand for 8–10 minutes until smooth and elastic. If dough is sticky, sprinkle with a little extra flour; if too dry, wet hands slightly and continue. The dough should be cohesive but not sticky.

Rest

Wrap the dough in plastic wrap or cover with a bowl and let rest at room temperature for 30 minutes. Resting relaxes the gluten and makes rolling easier.

Roll and cut fettuccine

Divide dough into two pieces. Using a pasta machine or rolling pin, roll each piece to about 1–2 mm thickness. Dust with semolina or flour as needed to prevent sticking. Fold and cut or run through a fettuccine cutter to make ribbons about 6–8 mm wide. Unfold and toss lightly with semolina to keep separate.

Cook pasta briefly

Bring a large pot of heavily salted water to a rolling boil. Cook fresh fettuccine 2–3 minutes until al dente (fresh pasta cooks faster). Reserve 1 cup of pasta cooking water before draining. Drain the pasta and set aside, keeping warm.

Prepare sauce base

In a mixing bowl, whisk together 3 egg yolks, 3 tablespoons heavy cream, and 3/4 cup of the grated Parmesan until smooth. Season with 1/2 teaspoon freshly ground black pepper and a pinch of kosher salt. This mixture will be tempered with hot pasta to create a creamy sauce without scrambling the eggs.

Sauté mushrooms and ham

In a large skillet over medium-high heat, add 2 tablespoons unsalted butter and 1 tablespoon extra-virgin olive oil. When the butter foams, add the sliced mushrooms and cook undisturbed for 2 minutes, then stir and cook 3–4 more minutes until golden and their moisture is mostly evaporated. Add the minced garlic and diced ham; sauté 1–2 minutes until fragrant and ham is warmed and slightly browned. Add the halved black olives and toss for 30 seconds to combine. Season lightly with a pinch of salt and the remaining black pepper (total pepper ~1 tsp).

Temper and finish sauce

Reduce heat to low. Add about 1/4 cup of the reserved hot pasta water to the egg-Parmesan mixture and whisk quickly to temper (raises temperature gradually). Then pour the tempered egg mixture into the skillet off direct heat and stir constantly to combine with the mushroom-ham mixture. Add the drained fettuccine to the skillet and toss gently to coat. If sauce seems thick, add more reserved pasta water a tablespoon at a time (use up to 1 cup) until you achieve a glossy, silky sauce that clings to the pasta. Stir in the remaining 1/4 cup grated Parmesan for extra creaminess. Adjust seasoning with kosher salt as needed.

Serve

Divide pasta among warmed plates or a serving bowl. Sprinkle with the remaining Parmesan if desired, garnish with chopped fresh parsley, and finish with an extra crack of black pepper. Serve immediately.