I have something to admit — I’m a pasta fiend. When I was a kid, my dinner of choice (and lunch…and, sometimes, breakfast) was buttered noodles. So it goes without saying that I was in absolute euphoria in Italy, aka Carb City. I’ve been to Italy 4 times and have experienced a total of 3 different cuisines: pasta, pizza, and steak (Trattoria Za Za in Florence. Go. Get the steak. Thank me later).
I cannot count the number of spaghetti carbonara dishes I’ve had during my various Euro-ventures, but I can tell you this: I had a lot. A lot of pasta. All carbonara. If pasta carbonara was on the menu, I ordered it without hesitation. Had it for lunch? Yes, I’ll be having it for dinner, too. And I’ll have my leftovers for breakfast (lol, there were never any leftovers).
So, yeah. Carbonara and myself are basically BFFs. She’s my ride-or-die meal of choice. My feelings for her are honestly borderline sexual. And finding out that I can treat myself to her with only one pan, a cutting board and a knife to wash after? Well…I’m about to be one very happy camper.
@shesafullonmonet_
Make one pan fettuccini carbonara with me! #cooking #onepan #italy #fettuccinicarbonara #cookingtiktok #shesafullonmonet
One Pan Fettuccini Carbonara
Thanks to The Salty Marshmallow for this recipe!
Ingredients
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8 Ounces Fettuccini Noodles Uncooked
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1 Pound Pancetta or Bacon chopped into bite size pieces
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3 Cloves Garlic Minced
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1 Cup Parmesan freshly grated
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1 Cup Romano Cheese freshly grated
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2 Large Eggs + 2 Egg Yolks whisked
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½ teaspoon Salt
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½ teaspoon Black Pepper
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Optional garnish: fresh basil or parsley
Directions
1. Cook the pasta in a deep pan or pot and follow the cooking instructions on the packet. Once cooked, keep ½ cup of the pasta water, then drain the rest of the pasta and set aside.
2. Place the pan back on the stove over medium heat. Add the chopped bacon and cook until slightly crispy.
3. While the bacon is cooking, add the parmesan cheese, minced garlic, Romano cheese, whisked eggs, salt, and pepper to a bowl and stir. Set to the side.
4. Once the bacon has cooked, remove the pan from the heat and add the drained pasta and stir with the bacon.
5. Pour in the cheese mixture and stir for 3-4 minutes so that the pasta will start to become creamy and the eggs can cook from the residual heat from the pan. Stirring is important — it stops the eggs from scrambling.
6. If the pasta is too thick, pour in two tablespoons of the reserved pasta water at a time until it reaches your desired creaminess.
7. Once the fettuccine carbonara is ready, garnish with fresh basil or parsley leaves and enjoy!
Do you love fettuccine carbonara as much as I do? (No, sorry, you don’t.) Let us know what you think of this recipe in the comments, and if there are any others I should try!
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