Classic Fettuccine Carbonara: An Italian Comfort Food
Craving authentic fettuccine carbonara? This recipe skips the cream for a rich, eggy sauce. Easy enough for weeknights, impressive enough for guests!
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Ingredients
- 1 pound (454g) dried fettuccine pasta
- 4 ounces (113g) guanciale or pancetta, diced
- 1 cup (100g) grated Pecorino Romano cheese, plus more for serving
- 4 large eggs
- 2 large egg yolks
- Freshly ground black pepper, to taste (at least 1 teaspoon)
- Salt, to taste (use sparingly, as the cheese and meat are salty)
- 1 tablespoon olive oil (only if your guanciale/pancetta is very lean)
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