Let me tell you about my absolute favorite pasta dish to make when I want something creamy, indulgent, and relatively quick. Fettuccine carbonara has been my go-to comfort food for years now, and I’ve tweaked this recipe countless times until it’s just right. There’s something magical about how a few simple ingredients transform into this silky, rich sauce that coats each strand of pasta perfectly.
Can I make Carbonara ahead of time?
Not recommended! Carbonara is a dish best enjoyed immediately. The magic of this recipe is in its immediate preparation – the eggs create a silky sauce that can quickly become grainy or separate if left sitting. If you must prep ahead, cook the pasta and crisp the meat separately, and only mix with eggs right before serving.
Is it safe to eat eggs that aren’t fully cooked?
Great question! The residual heat from the pasta gently cooks the eggs, creating a creamy sauce. However, if you’re concerned about raw eggs, use pasteurized eggs or temper them carefully. For those with compromised immune systems, pregnant women, or the elderly, consider using fully cooked egg alternatives.
What’s the difference between Pecorino Romano and Parmigiano-Reggiano?
While both are delicious Italian hard cheeses, they’re quite different:u003cbru003ePecorino Romano: Made from sheep’s milk, it’s sharper and saltieru003cbru003eParmigiano-Reggiano: Made from cow’s milk, it’s nuttier and slightly milder Traditionally, carbonara uses Pecorino Romano, but a blend of both is delicious!
Fettuccine Carbonara
Ingredients
Pasta and Sauce Ingredients
- 400 grams Fettuccine pasta Fresh or dried pasta
- 150 grams Pecorino Romano cheese, grated Traditional cheese for carbonara
- 100 grams Guanciale or pancetta, diced Crisped used for flavor
- 2 large Eggs Use pasteurized eggs if concerned about safety
- Freshly ground black pepper to taste Adds flavor and spice
Instructions
Preparation
- Cook the fettuccine in a large pot of salted boiling water according to package instructions until al dente.
- While the pasta cooks, in a large skillet over medium heat, cook the guanciale or pancetta until crispy.
- In a bowl, whisk together the eggs, grated Pecorino Romano, and a generous amount of black pepper.
Combining
- When the pasta is done, reserve some pasta water and then drain the rest.
- Add the hot pasta to the skillet with the guanciale, removing from heat.
- Quickly pour the egg and cheese mixture over the pasta, tossing vigorously. Add reserved pasta water a little at a time until you reach a creamy consistency.
