Fettuccine Carbonara That Melts in Your Mouth

This fettuccine carbonara is everything you want on a weeknight: creamy (but cream-free!), loaded with crispy pancetta, and tossed in a luscious sauce made from just eggs, cheese, and pasta water. It's simple, authentic, and honestly kind of magic. One pan, one pot, and one bite that’ll have you whispering “mamma mia” from your office lunch break.

Ingredients

• 8 oz fettuccine pasta
• 2 large eggs
• ½ cup freshly grated Parmesan cheese
• 4 oz pancetta (or bacon), diced
• ¼ tsp black pepper (freshly ground!)
• Salt, to taste
• Reserved pasta water

Directions

1. Bring a large pot of salted water to a boil and cook the fettuccine until al dente.
2. While pasta cooks, heat a large skillet over medium heat. Add pancetta or bacon and cook until crisp.
3. In a bowl, whisk together the eggs, Parmesan, black pepper, and a pinch of salt.
4. Drain pasta, reserving ½ cup of hot pasta water.
5. Quickly toss hot pasta into the skillet (heat off), then pour in the egg mixture.
6. Stir fast and gently until a creamy sauce forms—add pasta water a little at a time to reach your desired texture.
7. Serve immediately with more Parmesan and black pepper.