Fettucine Carbonara with Fried Eggs

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 29 Ene 2026

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This high-protein fettuccine carbonara offers a nutritious twist on the classic Italian favourite. By incorporating vibrant broccoli rabe, this recipe introduces a pleasant peppery note that cuts beautifully through the rich, salty flavours of the Pecorino and Parmesan cheeses. The addition of crispy pancetta provides a satisfying crunch, making this a deeply comforting and well-balanced meal for any night of the week.

Ideal for those seeking a post-workout dinner or a wholesome family feast, this dish is finished with a perfectly fried egg for an extra boost of protein. The runny yolk melds with the creamy cheese sauce to create a luxurious texture without the need for heavy cream. Serve immediately in warmed bowls with an extra grating of black pepper for the best homemade experience.

Ingredients for Fettucine Carbonara with Fried Eggs

8 huevos grandes
80g de queso parmesano rallado
40g grated Pecorino Romano cheese
2 dientes de ajo, picados
1/2 cucharaditas de pimienta negra recién molida
110g thinly sliced pancetta (Italian bacon), finely chopped
350g egg fettuccine
1 medium bunch broccoli rabe rapini),* cut into 1/2-inch pieces

How to make Fettucine Carbonara with Fried Eggs

Whisk 4 eggs, both cheeses, garlic, and 1/2 teaspoons pepper in medium bowl; set aside. Cook pancetta in large nonstick skillet over medium heat until crisp, about 7 minutes. Using slotted spoon, transfer to small bowl. Reserve skillet with drippings.

Cook pasta in large pot of boiling salted water until almost tender (about 3 minutes less than package directions); add broccoli rabe. Cook just until broccoli rabe is crisptender and pasta is tender, about 3 minutes longer. Drain pasta-broccoli rabe mixture, reserving 1/2 cup cooking liquid. Return hot pasta-broccoli rabe mixture to pot (off heat). Immediately add egg-cheese mixture, pancetta, and 60ml hot cooking liquid; toss to combine, adding more cooking liquid by tablespoonfuls to moisten as needed. Season to taste with salt and more pepper, if desired. Cover to keep warm.

Heat skillet with drippings over medium heat. Crack remaining 4 eggs into skillet; sprinkle with salt and pepper and cook until whites are opaque, about 2 minutes. Carefully turn eggs over; cook just until whites are set but yolks are still soft, about 1 minute longer. Remove from heat. Top pasta with eggs and serve.

A vegetable with clusters of tiny broccoli-like florets; available at some supermarkets and at specialty foods stores.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.