Fettuccine Carbonara

  • Yield : 24
  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Make this classic Italian pasta dish with guanciale rather than bacon.

Recipe courtesy of Executive Chef Steven M Farley, Artisan’s Brewery and Italian Grill.



  • 8 lbs. Barilla® fettuccine
  • 6 qt. heavy cream
  • 4 1/2 lbs. grated Grana Padano cheese
  • 1/2 cup reserved from rendering guanciale fat
  • 2 1/4 lbs. rendered until crispy, chopped guanciale
  • 24 egg yolks
  • as needed cracked pepper


Step 1

Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

Step 2

For each serving, to order: Bring 1 cup cream and 1 tsp. guanciale fat to a simmer and stir in 2 oz. cheese.

Step 3

Reheat 2 2/3 cups pasta in simmering water. Drain and add to the cream. Stir to heat through.

Step 4

Plate the pasta and top it with 1 1/2 oz. guanciale, 1 egg yolk cracked on top, and a sprinkling of black pepper. Garnish with 1 oz. cheese.

Recipe Type: Tags: , ,
Chef Recommended Cuts
  • Fettuccine
  • Linguine
  • Thick Spaghetti
Related Recipes:
  • Braised Short Rib Penne

  • Rigatoni Sausage Caponata

  • Baked Orzotto with Cavallo Nero and Spring Peas

  • Campanelle al Salmone

  • Barilla Elbow Mac and Cheese with Turmeric and Roasted Cauliflower

Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1(678g)
Servings Per Container 24

Amount Per Serving
Calories 1977
Calories from Fat 1215
% Daily Value*
Total Fat 135g
Saturated Fat 81g
Trans Fat 0g
Cholesterol 615mg
Sodium 201mg
Total Carbohydrate 119g
Dietary Fiber 6g
Sugars 4g
Protein 59g

Vitamin A 92%
Vitamin C 2%
Calcium 86%
Iron 33%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.