My Fettuccine Carbonara

    30 mins

    Easy restaurant quality carbonara. I am asked to make this again and again from both friends and family!

    159 people made this

    Serves: 4 

    • 8 rashers bacon
    • 450g fettuccine
    • 4 eggs
    • ½ cup (60g) grated fresh Parmesan cheese
    • 1¼ cups (300ml) cream
    • Black pepper

    Prep:10min  ›  Cook:12min  ›  Extra time:8min  ›  Ready in:30min 

    1. Trim bacon and cut into chunks. Fry in frypan over medium heat until crispy, remove and drain on a paper towel.
    2. Boil a large pot of water add a splash of olive oil and a pinch of salt and cook the fettuccine for 9-10 minutes, or till al dente. Drain and return to pot to keep warm.
    3. Beat the eggs, cheese and cream in a bowl, then add the bacon. Pour over the pasta in the pot and toss gently with tongs.
    4. Return the pan to a very low heat and cook for 1 - 2 minutes, or until slightly thickened - don't overheat or the eggs will scramble. Season well with black pepper and serve.

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    Reviews and ratings
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    Reviews in English (128)


    I used 3 eggs, halfnhalf instead of cream, and added some garlic and chopped green onions for extra flavor. My family loved it. Very quick to prepare (20 min.) A keeper.  -  31 Dec 2005  (Review from Allrecipes US | Canada)


    This is always been one of my favorite pasta dishes. I used pancetta instead of bacon, cooking the pancetta in olive oil until lightly crisp. I added another 1/4 cup of Parmesan to the dish and a pinch of salt to the cream to heighten the flavors. Some sauted crimni mushrooms rounded out the dish.  -  02 Oct 2006  (Review from Allrecipes US | Canada)


    This was a good recipe. It did need a little more flavor. I added more parmesan cheese and more salt and that really was enough to make everyone inhale it.  -  05 Jun 2002  (Review from Allrecipes US | Canada)