Fettucine Carbonara

100 Reviews

Prep: 25 min
Cook: 2 min
Ready In: 30 min

“Easy restaurant quality carbonara. I am asked to make this again and again from both friends and family!” - by Shannon1975

Ingredients

1 pound dry fettuccini noodles
8 slices bacon
4 eggs
1/2 cup grated Parmesan cheese
1 1/4 cups heavy cream
ground black pepper to taste (optional)

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Metric US

Original recipe yields 8 servings

Directions

Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
Fry bacon in skillet over medium heat until crispy, remove and drain on paper towel. Chop with knife into bits.
Beat the eggs, cheese and cream in a bowl, then add the bacon. Pour over the pasta in the pan and toss gently using tongs.
Return the pan to a very low heat and cook for 1 to 2 minutes, or until slightly thickened. Don't overheat or the eggs will scramble. Season well with black pepper and serve.

Nutrition

Amount Per Serving (8 total)

Calories
439 cal
22%

Fat
22.8 g
35%

Carbs
43 g
14%

Based on a 2,000 calorie diet

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Reviews (100)

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LOHREWOK

Dec. 31, 2005

"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...." See more"

VORCHA

Oct. 2, 2006

"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 pi..." See morench of salt to the cream to heighten the flavors. Some sauted crimni mushrooms rounded out the dish."

WORDS2INSPIRE

Aug. 22, 2003

"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...." See more"

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