Fettuccine Carbonara Recipe
Make restaurant-quality fettuccine carbonara with a simple, creamy sauce in the comfort of your own kitchen.
What is Fettuccine Carbonara?
Fettuccine carbonara is a classic Italian dish that combines flat ribbon pasta with a creamy sauce made from eggs, pecorino Romano cheese, cured pork, and black pepper. While its origins are somewhat unclear, many believe the dish gained popularity in Rome after World War II, inspired by American troops’ rations of eggs and bacon.
This version of carbonara is slightly nontraditional, using bacon in place of guanciale, along with garlic, onion, and half-and-half for added flavor and creaminess.
Ingredients
- Fettuccine: A flat, wide ribbon-shaped pasta, though spaghetti or linguine can be substituted.
- Bacon: Thick-cut bacon adds flavor. Guanciale (pork jowl) is more traditional, or use pancetta (cured pork belly) as an alternative.
- Eggs: Use large, room-temperature eggs.
- Pecorino Romano Cheese: A salty, flavorful cheese made from sheep’s milk. Parmesan can be substituted, but it’s less salty.
- Garlic & Onion: Nontraditional ingredients that provide extra flavor.
- Half-and-half: Adds creaminess, though not in every carbonara recipe.
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