Description
A cozy, no-cream fettuccine carbonara made with eggs, cheese, and smoky turkey—simple ingredients, bold flavor, and total comfort.
Ingredients
- 8 oz fettuccine (or pasta of choice)
- 2 large eggs
- 1 egg yolk
- 1/2 cup finely grated Pecorino Romano or Parmesan
- 1/2 cup chopped smoked turkey (or roasted chicken)
- Freshly ground black pepper, to taste
- 1/2 tsp salt (plus more for pasta water)
- 1/2 cup reserved pasta water
- Optional: 1/2 cup peas or chopped spinach
Instructions
1. Cook the fettuccine in salted boiling water until al dente. Reserve 1/2 cup of pasta water before draining.
2. In a small bowl, whisk together eggs, yolk, cheese, and a big pinch of black pepper. Set aside.
3. In a skillet over medium heat, warm the smoked turkey until lightly browned (or skip if using precooked).
4. Remove the pan from heat. Add the hot pasta to the pan, followed by the egg mixture.
5. Toss quickly and thoroughly, letting the residual heat cook the eggs and melt the cheese into a creamy sauce.
6. Add a splash of pasta water at a time until the sauce reaches your desired consistency.
7. Stir in peas or spinach if using, and adjust seasoning to taste.
8. Serve immediately with extra cheese and cracked pepper on top.
Notes
Don’t return the pan to heat once you add the egg mixture—it’ll scramble. The heat from the pasta is enough.
Use freshly grated cheese for best texture.
Whole grain or chickpea pasta also works beautifully here.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate
- Calories: 460
- Sugar: 2g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 23g
- Cholesterol: 175mg
Keywords: fettuccine carbonara, no cream carbonara, easy pasta dinner