Fettuccine Alla Carbonara, With No Cream Necessary


  • 2/3 pound of fettuccine, pericatelli or bucatini (dried, not fresh)
  • 2 very fresh eggs
  • 1/4 pound pancetta, cubed
  • 1 cup Parmigiano Reggiano, grated (plus more for topping, though that’s optional)
  • Kosher salt
  • Freshly ground black pepper


  • Whisk the eggs, season with salt and a generous amount of black pepper, as the latter will provide the carbon look so classic to this dish, and set aside.
  • Meanwhile, cook the pasta in salted water until a minute shy of al dente, reserving a ladle or two of the salted, starchy water.
  • Then get to browning some pancetta and garlic, then adding a bit of pasta water and then the cooked pasta.
  • Remove from the heat and crack in some eggs, stirring to cook them, and season with salt and pepper.
  • Finish with the Parmigiano Reggiano, stir to combine, and serve immediately.

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