Main Course

Homemade Fettuccine Carbonara

The authentic Roman recipe using only eggs, Pecorino Romano, guanciale, and black pepper. No cream, just pure Italian perfection.

Liam Henderson

Cook Time

Servings

reviews

Medium

Difficulty

Instructions

Prep the guanciale

Cut guanciale into small strips or cubes about 1/4 inch thick. Do not use bacon - guanciale's unique flavor is essential for authentic carbonara.

If guanciale is unavailable, pancetta is acceptable. Never use bacon.

Make egg mixture

In a large bowl, whisk together egg yolks, whole eggs, and finely grated Pecorino Romano. Add freshly ground black pepper. Mix until smooth and creamy.

Cook pasta and guanciale

Bring salted water to boil and cook fettuccine until al dente. Meanwhile, cook guanciale in a large pan over medium heat until crispy and fat is rendered, about 8-10 minutes.

Combine carefully

Remove pan from heat. Reserve 1 cup pasta water. Drain pasta and add to pan with guanciale. Toss to coat with fat. Let cool for 1 minute, then add egg mixture while tossing constantly.

The pan must be off heat to prevent scrambling the eggs. The residual heat will cook them gently.

Adjust consistency and serve

Add pasta water gradually while tossing to create a creamy, silky sauce that coats the pasta. Serve immediately with extra Pecorino and black pepper.

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