Fettuccine Carbonara for 8

Ingredients and Weight:

• 500g fettuccine pasta
• 300g guanciale, cut into small cubes
• 6 large eggs
• 1 cup grated Parmesan cheese
• 1/2 cup grated Pecorino cheese
• 1 garlic clove, minced
• Salt and black pepper to taste

Preparation Time:

15 minutes

Cooking Time:

15 minutes

Difficulty Level:

2/5 (Easy)

Preparation Method Steps:

1. Bring a large pot of salted water to a boil and cook the fettuccine according to package directions.
2. While the pasta is cooking, fry the guanciale in a large skillet over medium heat until crispy. Remove from heat and set aside.
3. In a large bowl, whisk together the eggs, Parmesan cheese, Pecorino cheese, salt, and pepper.
4. Drain the pasta when it is al dente and reserve 1/2 cup of the pasta cooking water.
5. Add the pasta to the skillet with the guanciale, stir to combine, and remove from heat.
6. Pour the egg mixture over the pasta and guanciale and toss vigorously until the eggs thicken and coat the pasta, adding reserved pasta water as needed to achieve desired consistency.
7. Serve immediately topped with additional grated Parmesan cheese and black pepper.

Nutritional Information:

Per serving (1/8 of recipe):

• Calories: 540
• Fat: 28g
• Saturated fat: 10g
• Cholesterol: 210mg
• Sodium: 1,050mg
• Carbohydrates: 50g
• Protein: 20g

Dish Characteristics:

• Rich and creamy
• Savory and umami
• Comforting and indulgent
• Classic Italian dish

User Comments:

• "This is the best carbonara I've ever had! It's so flavorful and satisfying."
• "I love the creamy sauce and the crispy guanciale. It's a perfect dish for a special occasion."
• "This dish is easy to make and it's always a crowd-pleaser. I highly recommend it."

Special Precautions and Tips:

• If you cannot find guanciale, you can substitute pancetta or bacon.
• Use high-quality Parmesan and Pecorino cheeses for the best flavor.
• Do not overcook the eggs, otherwise, they will become rubbery.
• Serve the pasta immediately for the best texture.