Spicy Barilla® Fettuccine Carbonara

By: Chef Devan Rajkumar

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Ingredients 2 Number of Servings

150g Barilla® Fettuccine 

2 oz. guanciale, sliced into lardons (matchsticks) 

3 egg yolks 

2 oz Parmesan, grated 

2 oz Saputo Mini Friulano, grated 

½ tsp kosher salt 

1 tsp chili flakes 

1 tsp guanciale fat 

¼ cup pasta water 


1 tsp parsley, finely minced 

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  • Add guanciale to a large pan on low-medium heat, cook until golden brown. Remove excess fat from the pan. 

  • Meanwhile, bring a large pot of salted water to a boil, add Barilla Fettucine, and cook until nearly al dente. Once the pasta is cooked strain the pasta and reserve a ¼ cup of pasta water.  
  • Add strained pasta to the pan once the guanciale is perfectly golden brown.  

  • Turn the heat off and add the cheeses and some of the pasta water 1-2 tbsp at a time. Then add 1 tsp of guanciale fat.  
  • Toss gently while adding chili flakes and seasoning with salt.  
  • Add egg yolks when the pan cools down a little bit to avoid overcooking eggs.  

  • Keep tossing to build a nice consistency to the sauce. Plate and garnish with parsley.  

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