Fettuccine carbonara
Fettuccine carbonara

Fettuccine carbonara

Preparation 15 minutes
Cooking time 25 minutes
Servings 4


  • 450 g (1 lb) fettuccine
  • 30 ml (2 tbsp) olive oil
  • 150 g (5 oz) mild or spicy pancetta, rind-free, diced
  • 4 egg yolks
  • 125 ml (1/2 cup) Parmesan cheese, grated
  • 125 ml (1/2 cup) Romano cheese, grated
  • Freshly ground black pepper


  1. Bring salted water to a boil in a large pot.
  2. Cook the fettuccine until al dente or 1 minute less than the cooking time on the package.
  3. Meanwhile, heat the oil in a skillet over medium heat and add the pancetta.
  4. Cook until the pancetta is browned. Reduce the heat slightly.
  5. Combine the egg yolks and the two cheeses in a bowl.
  6. Mix well and season with pepper. Set aside.
  7. When the pasta is cooked, drain it well in a colander, reserving 1 or 2 ladles of the pasta cooking water.
  8. Add the pasta to the skillet with the pancetta and the rendered fat. Mix well.
  9. Add the cheese and egg mixture to the pasta.
  10. Mix quickly before the heat of the pasta cooks the egg yolks.
  11. If necessary, thin with reserved pasta water.
  12. Verify the seasoning and add pepper if desired.
  13. Serve.
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