Fettuccine Carbonara is a classic Italian pasta dish that will have you saying “That’s Amore” with every bite!
You don’t need butter or heavy cream to make an extremely delectable pasta dish. This fettuccine carbonara recipe provides exceptional flavor without the extra fat and calories associated with those ingredients. Besides, those ingredients are not standard in carbonara, and the fewer ingredients needed, the easier it is to make a dish.
This variation of Carbonara, with its crispy bacon bits, is such a delicious, comforting dish that it will quickly become a favorite in your home. You may also notice that this recipe doesn’t contain garlic or onions. That is because they’re also not standard in carbonara. Its ability to go from prep to table in 30 minutes makes it perfect for busy nights.
How Much Salt Should I Add to Pasta Water, and When Should I Add It?
Salting the water is a crucial step in making the perfect pasta dish. The question of when to add salt to the water comes up frequently and is ultimately a matter of personal preference. Some people add salt to the water before boiling. The main benefit of this is not forgetting to add it. You may need to swirl the water as it heats up to help the salt dissolve. Adding salt to boiling water helps it dissolve quickly. If your recipe contains salty ingredients, consider slightly reducing the salt added to the pasta water.
The amount of salt to use partly depends on the type and brand of salt and how much pasta you are cooking. The information here is for 1 pound of pasta. Kosher salt is the best type, not iodized table salt. Iodized salt may give your pasta a bitter, tinny taste that will ruin your meal. Kosher salt differs based on brand, with Morton’s and Diamond Crystal being the most widely available. Morton’s kosher salt is coarser and denser, whereas Diamond’s is flakier. Another option is sea salt, which you can use to season pasta water. Here’s how much salt to use:
- Diamond Crystal Kosher: 2 tablespoons
- Morton’s Kosher: 1.5 tablespoons
- Fine Sea Salt: 1 tablespoon
How to Keep Your Eggs from Scrambling
It is crucial to prevent eggs from scrambling when adding them to pasta. The first thing to remember is that you should never rinse your cooked pasta after draining. The starch coating the noodles helps the sauce cling to them when added. Next, remember to work quickly once you are ready to add the sauce. Also, use freshly grated cheese, as it melts better in the sauce.
Drain your pasta quickly and add it back to the pot—do not let it sit out to cool. You need it to be hot. After you add the drained pasta to the pot, pour the egg and cheese mixture over it quickly and stir/toss it right away to coat the pasta. I use two wooden spoons to facilitate rapid mixing. Do not do this on a hot burner. You do not want to “cook” the eggs. The hot pasta will take care of that. Add the reserved pasta water after mixing the egg a little at a time to achieve the desired consistency. The water will still be hot as you go through this process, from draining to mixing, within a few minutes.
How to Make Ahead and Store
Fettuccine carbonara is not typically a make-ahead dish, as the texture will change when reheated. While leftovers can be refrigerated in an airtight container, it is best to eat this pasta dish right away. When reheating the pasta, you may need to add some water to the pan.
Serving Suggestions
Serve fettuccini carbonara with a vegetable side dish like Blanched Asparagus or Easy Creamed Spinach. If you like this dish, consider trying others, such as Prosciutto Pasta or Paccheri Pasta. You can never have enough great pasta dishes in your repertoire. Enjoy!
Fettuccine Carbonara
Ingredients
- 8 ounces fettuccine pasta
- 8 slices bacon chopped
- 2 large eggs
- 1 cup grated Parmesan cheese
- 1/2 teaspoon black pepper
- Salt to taste
- 2 tablespoons chopped fresh parsley optional
Instructions
- Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente, about 8-10 minutes. Drain, reserving 1/2 cup of the pasta water.
- While the pasta cooks, heat a large skillet over medium heat. Add the chopped bacon and cook until crispy, about 6-8 minutes. Remove bacon from skillet and set aside on a paper towel-lined plate.
- In a mixing bowl, whisk together eggs, Parmesan cheese, and black pepper.
- Add the drained pasta back to the pot. Pour the egg and cheese mixture over the hot pasta and toss quickly to coat the pasta and prevent the eggs from scrambling.
- Add the cooked bacon and toss to combine. If the sauce is too thick, add a little reserved pasta water to reach desired consistency.
- Season with salt to taste and garnish with chopped parsley, if using. Serve immediately.
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