Fettucine Carbonara

Fettucine Carbonara

105 Reviews 9 Pics
  • Prep

    25 m
  • Cook

    2 m
  • Ready In

    30 m
Recipe by  Shannon1975

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

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Adjust Servings

Original recipe yields 8 servings



  1. 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.
  2. Fry bacon in skillet over medium heat until crispy, remove and drain on paper towel. Chop with knife into bits.
  3. 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.
  4. 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.

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Reviews (105)

Rate This Recipe


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.



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.



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.

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Amount Per Serving (8 total)

  • Calories
  • 439 cal
  • 22%
  • Fat
  • 22.8 g
  • 35%
  • Carbs
  • 43 g
  • 14%
  • Protein
  • 16.8 g
  • 34%
  • Cholesterol
  • 171 mg
  • 57%
  • Sodium
  • 339 mg
  • 14%

Based on a 2,000 calorie diet



previous recipe:

Scim's Fettucine Alfredo with Shrimp


next recipe:

Easy Fettucine Alfredo