Fettuccine Carbonara

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Fettuccine carbonara is a tasty Italian pasta dish you can make at home. It uses simple ingredients like eggs, cheese, and bacon to create a rich, creamy sauce. This recipe serves 4 people and takes about 30 minutes to make from start to finish.

You’ll love how the hot pasta cooks the eggs into a silky coating. The crispy pancetta adds a salty crunch. With some black pepper on top, it’s a quick meal that feels fancy. Give it a try for your next pasta night!

Exact Ingredients List

Here’s what you’ll need to make this tasty fettuccine carbonara:

• 16 oz (454g) fettuccine pasta
• 150g pancetta or guanciale, cut into small pieces
• 4 large eggs (2 whole eggs + 2 yolks)
• 1 cup (100g) freshly grated Parmigiano-Reggiano cheese
• 2 cloves garlic, minced
• Freshly ground black pepper
• Salt for pasta water

Make sure you have all these ingredients ready before you start cooking. The fresh ingredients are key to making this dish extra yummy!

You’ll want to grate the Parmigiano-Reggiano cheese yourself for the best flavor. Pre-grated cheese won’t melt as nicely in the sauce.

Don’t forget to save some pasta water before draining! You’ll need about 1 cup to help create that silky sauce.

Instructions

Whisk 2 whole eggs, 2 egg yolks, grated cheese, and black pepper in a bowl. Set this aside for now.

Boil salted water in a big pot. Cook the fettuccine until it’s al dente.

While the pasta cooks, fry the pancetta in a skillet until it’s crispy. This takes about 5-6 minutes.

Add minced garlic to the pancetta. Cook for 1 minute, but don’t let it burn.

Before you drain the pasta, save 1 cup of the cooking water.

Put the hot pasta in the skillet with the pancetta and garlic. Toss it well.

Take the skillet off the heat. Pour the egg mix over the pasta. Toss fast to coat it all.

Add the saved pasta water bit by bit. Keep tossing until you get a silky sauce.

Serve right away. Top with extra cheese and pepper if you like.

Remember to work quickly when adding the egg mix. This helps create a creamy sauce without scrambling the eggs.

Possible Substitutes List

Can’t find fettuccine for your carbonara? No worries! You have plenty of tasty options to try instead.

For the pasta:

• Linguine
• Spaghetti
• Tagliatelle
• Pappardelle

These flat or long noodles work great with the creamy sauce.

If you’re out of pancetta, try:

• Bacon
• Prosciutto
• Smoked ham

For a veggie twist, use:

• Mushrooms
• Zucchini noodles
• Spaghetti squash

No Parmigiano-Reggiano? Use:

• Pecorino Romano
• Grana Padano
• Aged Asiago

These hard cheeses melt nicely into the sauce.

For a dairy-free version, try:

• Nutritional yeast
• Cashew cream sauce

Can’t have eggs? Use:

• Silken tofu blended with pasta water
• Cashew cream

These swaps keep your carbonara creamy and delicious. Mix and match to make the dish your own!

How To Make It Diabetes-Friendly

To make this fettuccine carbonara more diabetes-friendly, try these easy swaps:

Use whole wheat or low-carb pasta instead of regular fettuccine. This will add fiber and help slow down blood sugar spikes.

Cut the pasta amount in half and bulk up your plate with veggies. Try adding sautéed zucchini, bell peppers, or spinach.

Reduce the pancetta to 100g and use lean Canadian bacon as a lower-fat option.

Use 2 whole eggs and 2 egg whites instead of extra yolks to lower the cholesterol.

Cut the Parmesan cheese to 3/4 cup to reduce saturated fat and calories.

Add 1/4 cup of nutritional yeast for a cheesy flavor boost without extra fat.

Try these simple changes to make a yummy carbonara that’s better for your blood sugar:

• Whole wheat pasta: 8 oz
• Canadian bacon: 100g
• Eggs: 2 whole, 2 whites
• Parmesan: 3/4 cup
• Nutritional yeast: 1/4 cup
• Zucchini: 2 cups, sliced

Follow the same cooking steps, but sauté the zucchini with the bacon. Enjoy your diabetes-friendly carbonara!

Tips, Tricks & Storing

Use room temperature eggs for a smoother sauce. This helps prevent the eggs from scrambling when added to the hot pasta.

Don’t overcook the pasta. Aim for al dente to keep the texture perfect.

Toss the pasta quickly when adding the egg mixture. This prevents the eggs from cooking too much and becoming scrambled.

Try different cheeses for variety. Pecorino Romano can add a sharper flavor to your carbonara.

Store leftovers in an airtight container in the fridge. They’ll keep for 3-4 days.

To reheat, add a splash of water and warm gently on the stove. Stir often to keep the sauce smooth.

For extra flavor, save some crispy pancetta bits to sprinkle on top before serving.

Make sure your skillet is off the heat when you add the egg mixture. This helps avoid overcooking the eggs.

If you’re worried about raw eggs, use pasteurized eggs for safety.

Experiment with adding peas or mushrooms for extra veggies in your carbonara.