It’s getting cooler outside, the days are shorter, and it’s the perfect time to make something super simple and satisfying for an easy weeknight meal — my Fettucine Carbonara Recipe!
The recipe for Fettucine Carbonara dates back to about 1839 in the region of Lazio, but it didn’t receive its name until the 20th century. Today, the recipe is most associated with Rome, made with a mixture of egg, Romano or Parmesan cheese, diced bacon or pork, and a sprinkling of black pepper. Cream is not used in the traditional preparation for this recipe, as the eggs add the creaminess for you!
- 1 pound dried fettuccine noodles
- 3 tablespoons extra virgin olive oil
- 1/2 cup to 3/4 cup sliced thick pancetta or regular bacon freeze before slicing
- 2 cloves of garlic peeled and smashed
- 3 eggs set out at room temperature for 30 minutes
- 3/4 cup parmesan cheese grated
- Small bunch of Italian parsley finely chopped
- Salt and pepper to taste as desired
- Bring 4 quarts water to a boil. Add 1 tbsp kosher salt and 1 tbsp of olive oil to the boiling water. Add pasta and cook until al dente – firm to the tooth.
- After you add the pasta, heat a large saute pan on medium heat. Add 2 tbsp olive oil, your chopped bacon and the garlic. Stir as needed to evenly brown the bacon.
- Whisk the eggs and parmesan together in a bowl.
- After the bacon browns, turn off heat and remove the garlic.
- Drain pasta, then stir into the bacon pan.
- Immediately add the egg mixture, and stir well into the pasta. Evenly coat the pasta with the egg mixture until everything looks nice and glossy.
- Add salt and fresh cracked pepper to taste. Garnish with more parmesan cheese and parsley, also to your taste.
- Serve immediately.