Fettuccine Carbonara recipe is a rich and creamy Italian pasta dish made with pancetta, eggs, Parmesan cheese, and black pepper. It's a quick and comforting meal perfect for any night of the week.
- 12 oz (340 g) fettuccine pasta
- 4 oz (115 g) pancetta or bacon, diced
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish, optional)
- Cook the pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta.
- Cook the pancetta: In a large skillet, cook the diced pancetta over medium heat until crispy, about 5 minutes. Remove the skillet from heat to cool slightly.
- Make the sauce: In a bowl, whisk together the eggs and grated Parmesan cheese until smooth.
- Combine pasta and sauce: Add the drained fettuccine to the skillet with the pancetta. Pour the egg and cheese mixture over the pasta, tossing quickly to coat the fettuccine without scrambling the eggs. Add a small amount of reserved pasta water as needed to create a creamy sauce.
- Serve: Season with black pepper and garnish with fresh parsley if desired. Serve the Fettuccine Carbonara hot and enjoy!