Fettuccine alla Carbonara (Recipe)

There's nothing quite like the comfort of a home-cooked meal, especially when it involves the creamy, savory goodness of Fettuccine alla Carbonara. This classic Italian dish is a favorite for its rich, velvety sauce and the delightful combination of flavors and textures. Whether you're a seasoned chef or a kitchen novice, this recipe will guide you through creating a restaurant-quality dish right in your own home. Let's dive into the art of creating this delicious dish from scratch.

Ingredients

For the Fettuccine

• 4 large eggs (room temperature)

• 2 1/2 cups flour (300 grams) (“00” flour, semolina flour, all-purpose flour)

• 1 tbsp olive oil (13.5 grams)

• 1 tsp fine sea salt (6 grams)

For the Carbonara

• 4 egg yolks

• 3/4 cup Parmigiano Reggiano (62 grams)

• 8 oz pancetta (227 grams)

• 2 cups reserved pasta water (473 grams)

• salt and black pepper

Instructions

Make the Pasta Dough

1. Start by adding all the pasta dough ingredients into the bowl of a stand mixer fitted with a dough hook.

2. Knead the dough on low speed for 8-10 minutes until it becomes smooth and elastic. If the dough seems dry, add a tablespoon or two of water. If it’s wet or sticky, add some extra flour. The goal is to achieve a fairly dry dough.

3. Once kneaded, form the dough into a ball and wrap it tightly in plastic wrap.

4. Let it rest at room temperature for 30 minutes.

Cooking the Pancetta

1. Prepare the pancetta by cutting off the hard rind and then cutting it into 3/4" cubes.

2. Add the pancetta to a cold pan and cook over medium heat, allowing the fat to render out slowly.

3. Once fully cooked, drain the pancetta through a mesh strainer and set it aside. Be sure to reserve the pancetta fat for later use in the sauce.

Making the Fettuccine

1. Roll out the pasta dough into your desired shape using a pasta maker or by hand.

2. Cook the pasta in a large pot of generously-salted boiling water until it reaches an al dente texture, usually between 1-5 minutes depending on the thickness of your pasta.

3. Drain and set aside, making sure to reserve the starchy pasta water for the Carbonara sauce.

Making the Carbonara Sauce

1. In a heat-proof bowl, whisk together the egg yolks, Parmigiano Reggiano, 1/2 cup of reserved pasta water, and a generous amount of freshly cracked black pepper.

2. Place the bowl over a pot of hot pasta water to create a bain-marie.

3. Add the reserved pancetta fat to the sauce and whisk vigorously until you achieve a creamy consistency.

Assemble the Fettuccine Carbonara

1. Combine the cooked pancetta and pasta with the sauce in the bowl. If the sauce needs to be thinned out, add more reserved pasta water.

2. Place the bowl over the bain-marie again and mix the pasta vigorously and quickly for about 30 seconds.

3. Plate the Fettuccine Carbonara and garnish with additional shredded Parmigiano Reggiano and freshly cracked black pepper. Enjoy!

Fettuccine alla Carbonara! Buon appetito!

Creating Fettuccine alla Carbonara from scratch is a labor of love that rewards you with an unparalleled dining experience. The silky sauce, enhanced by the rich flavors of pancetta and Parmigiano Reggiano, perfectly coats the tender fettuccine, making each bite a delight. This classic Italian dish is sure to impress your guests and become a beloved staple in your recipe repertoire. Buon appetito!