Créé avec l’IA
Fettuccine alla Carbonara
25 min 630 kcal par portion Moyen
Ingrédients
4 Portions
- fettuccine320 g
- guanciale150 g
- large eggs4 pieces
- Pecorino Romano cheese100 g
- Saltto taste
- Black pepperto taste
Instructions
- 1
Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, about 8-10 minutes.
- 2
While the pasta is cooking, cut the guanciale into small strips and cook in a large skillet over medium heat until crispy, about 5-7 minutes. Remove from heat and set aside.
- 3
In a bowl, whisk together the eggs and grated Pecorino Romano cheese until well combined.
- 4
Once the pasta is cooked, reserve about 1 cup of the pasta water and then drain the pasta.
- 5
Add the hot pasta to the skillet with the guanciale and toss to combine. Remove the skillet from the heat.
- 6
Quickly pour the egg and cheese mixture over the pasta, tossing continuously to create a creamy sauce. If the sauce is too thick, add a little reserved pasta water until the desired consistency is reached.
- 7
Season with salt and freshly ground black pepper to taste.
- 8
Serve immediately, garnished with additional grated Pecorino Romano cheese if desired.
