Fettuccini Carbonara Recipe
Make Fettuccini Carbonara Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta & water
Carbonara sauce (eggs & cheese)
Pancetta & aromatics
Finishing
Method
Pasta & water
- 1
Bring water to a boil
Place 4 liters of water in a large pot and bring to a rolling boil over high heat. Once boiling, add 2 tablespoons kosher salt so the water tastes slightly salty.
- 2
Cook fettuccine
Add 12 oz fettuccine to the boiling water and cook until al dente according to package instructions (usually 8–11 minutes for dried; shorter for fresh). Stir occasionally to prevent sticking. Reserve 1 cup of the starchy pasta cooking water, then drain the pasta quickly.
Carbonara sauce (eggs & cheese)
- 3
Prepare egg-cheese mixture
While the pasta water heats, combine 4 egg yolks and 1 whole egg in a medium bowl. Whisk until smooth. Add 1 cup finely grated Pecorino Romano and 1/2 cup finely grated Parmesan. Whisk to form a thick, smooth emulsion. Add 1 teaspoon freshly ground black pepper and 1/4 teaspoon salt; whisk again. The mixture should be creamy—if it's too thick, you can whisk in 1–2 tablespoons of reserved pasta water later to loosen.
Pancetta & aromatics
- 4
Render pancetta
While pasta cooks, heat a large skillet over medium heat. Add 1 tablespoon extra-virgin olive oil and 8 oz diced pancetta (or guanciale). Cook, stirring occasionally, until the fat renders and the pancetta is golden-brown and crisp at the edges, about 6–8 minutes. If using, add 1 smashed garlic clove after the fat has started to render and cook for 30–60 seconds to infuse flavor, then remove and discard the garlic before combining with pasta.
- 5
Finishing
- 6
- 7
Temper egg mixture and create sauce
Remove the skillet from direct heat (or keep it on the lowest possible heat but with the pan slightly off-center). Working quickly, pour the egg-and-cheese mixture over the hot pasta and toss vigorously with tongs or a large spoon to coat evenly. Add reserved pasta water a few tablespoons at a time (up to the reserved 1 cup as needed) while tossing until the mixture forms a glossy, silky sauce that clings to the noodles. The eggs should cook gently from the residual heat—avoid scrambling by not applying high heat.
- 8
Adjust seasoning & finish
Taste and adjust seasoning: add additional freshly ground black pepper and up to 1/4 teaspoon more salt if necessary (remember the cheeses and pancetta are salty). Stir in 2 tablespoons chopped parsley if using. If the sauce is too thick, add a splash of pasta water; if too thin, toss a bit longer off heat to thicken.
- 9
Serve
Transfer the fettuccine carbonara to warmed plates or a serving bowl. Sprinkle extra Pecorino or Parmesan (about 1/4 cup) over the top and add another grind of black pepper. Serve immediately.