Tasteful Fettuccine Carbonara Recipes

Delicious, fresh and tasty.



Fettuccine Carbonara. The heat of the pasta will cook the sauce and thicken. Serve immediately with some extra parmesan cheese. Meanwhile, cook the fettuccine according to package directions; drain well.

Fettuccine Carbonara If desired, sprinkle pasta with additional Parmesan cheese and cracked black pepper. A traditional Fettuccine Carbonara recipe is made with onions or shallots sauteed in a little butter or olive oil and made with a creamy homemade sauce made with egg yolks, topped with bacon and peas. BUT, my version is so easy, you're gonna love making it! You can have Fettuccine Carbonara using 5 ingredients and 7 steps. Here is how you cook it.

Ingredients of Fettuccine Carbonara

  1. You need 10 oz. of Pancetta (or Guanciale, if you can find it).
  2. Prepare 18 oz. of Fresh or Refridgerated Pasta (best not to use dry pasta).
  3. It's 3 of eggs.
  4. Prepare 2 cups of Fresh Grated Parmesan Cheese.
  5. You need of Salt/pepper.

When the pasta is done, reserve a cup or two of the pasta water. Drain the pasta and place it in a bowl. While the pasta is still really hot, slowly drizzle in the egg mixture, stirring the pasta the whole time. The sauce will become thick and should coat the pasta.

Fettuccine Carbonara instructions

  1. Cube the pancetta and put in a large pan/skillet on low until nice and crispy (don't drain - you want to keep the fat in there as part of the sauce)..
  2. Boil and heavily salt a pot of water for the noodles. When the pancetta is just getting crispy, put the pasta in the boiling water..
  3. Whisk the eggs in a small bowl..
  4. Once the pasta is slightly undercooked, use a tongs to transfer the noodles directly from the water to the pan with the pancetta..
  5. Slowly add the parmesan while constantly mixing until melted..
  6. Remove from heat, and slowly pour in the eggs, stirring constantly for about a minute after all the eggs are in..
  7. Pepper to taste, and enjoy!.

Splash in a little hot pasta water if needed for consistency. We don't use cream, milk, garlic, onions or other strange ingredients; we use only guanciale, eggs, pecorino cheese, and lots of black pepper (carbonaro is the Italian for coal miner). Bring a large pot of salted water to a boil over high heat. Pour over the pasta in the pan and toss gently using tongs. In a large saucepan, cook pasta according to package directions for al dente.