Fettuccine Carbonara Recipe

Prepare Ingredients

Start by weighing out the fettuccine pasta, grating the Parmesan cheese, chopping the pancetta or bacon, and preparing the egg or egg yolk. If using, finely chop the garlic and slice the cherry tomatoes for garnish.

Cook Pasta

Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve some pasta water for later, then drain and set aside.

Cook Pancetta and Prepare Sauce

In a large pan, cook the pancetta or bacon until crispy. In the same pan, lower the heat and add the garlic (if using) to cook until fragrant. Whisk together the egg, heavy cream (if using), grated Parmesan, and a pinch of pepper in a bowl. Take the pan off the heat and quickly combine the pasta with the egg mixture, adding pasta water as needed to achieve a creamy consistency.

Final Touches and Serve

Return the pan to low heat, stirring gently, until the sauce coats the pasta nicely. Avoid letting the egg scramble. Season with salt and pepper to taste. Serve hot, garnished with sliced cherry tomatoes and additional grated Parmesan if desired.