Easy Fettuccine Carbonara Recipe
Creamy, no-cream fettuccine carbonara with crisp pancetta and plenty of black pepper. A fast, weeknight-friendly classic.
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Servings:
Ingredients
Main Ingredients
- 1.5 tbsp kosher salt for the pasta water
- 12 oz dried fettuccine
- 1 tbsp extra-virgin olive oil
- 6 oz diced pancetta or thick-cut bacon
- 1 tsp minced garlic
- 0.5 cup well-beaten eggs about 2 large eggs
- 2 tbsp egg yolks for extra silkiness
- 1 cup finely grated Parmesan cheese
- 0.25 cup finely grated Pecorino Romano
- 1 tsp freshly ground black pepper plus more to taste
- 1 cup reserved hot pasta cooking water you may not need it all
Instructions
Preparation Steps
- Set a large pot of water to boil.
- Whisk eggs, yolks, Parmesan, Pecorino, and pepper in a large bowl until smooth.
- Salt boiling water, then cook fettuccine until just al dente.
- Reserve 1 cup pasta water. Drain the pasta.
- Heat olive oil in a skillet over medium. Crisp pancetta until browned, 5–6 minutes.
- Stir in garlic for 30 seconds. Remove the pan from heat.
- Toss hot pasta with pancetta. Splash in half the reserved water.
- Off heat, pour in egg mixture. Toss quickly until creamy, adding more water as needed. Season and serve.
Notes
Swap pancetta with guanciale for a deeper, classic flavor, or use all Pecorino for extra tang. For silky leftovers, rewarm gently with a splash of hot water over low heat while tossing—avoid boiling.
This recipe is an original creation inspired by classic Easy Fettuccine Carbonara Recipe flavors. All ingredient ratios and instructions are independently developed.