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Fettuccini Carbonara

Fettuccini Carbonara

  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    35 m
Sarah W. Lennox

Sarah W. Lennox

This carbonara is a delectable, mouth watering pile of yummy goodness. I recommend a nice salad with it - that's all you will need for a complete meal.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 614 kcal
  • 31%
  • Fat:
  • 28.6 g
  • 44%
  • Carbs:
  • 64.8g
  • 21%
  • Protein:
  • 26 g
  • 52%
  • Cholesterol:
  • 166 mg
  • 55%
  • Sodium:
  • 750 mg
  • 30%

Based on a 2,000 calorie diet

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Directions

  1. Heat olive oil in a large heavy saucepan over medium heat. Saute shallots until softened. Stir in onion and bacon, and cook until bacon is evenly browned. Stir in garlic when bacon is about half done. Remove from heat.
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain pasta, then return it to the pot.
  3. In a medium bowl, whisk together egg yolks, cream, and shredded Parmesan. Pour the bacon mixture over the pasta, then stir in the cream mixture. Season with salt and pepper.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

072705r
238

072705r

5/8/2008

Very Good, I changed a few things to make this restaurant quality: I only used 2 shallots, finely chopped, no onions, only 1/2 lb bacon and 4 boneless skinless chicken breast, 1 can peas, 1 cup heavy cream, 4 egg yolks, 1& 1/2 c shredded parm cheese and 3 cloves garlic. I grilled the chicken breast, slice them thin and set aside. I also cooked the bacon along with the shallots, then added garlic. I added the peas (drained) and the chicken at the end, topped with fresh cracked pepper. Very good and VERY easy

BUTTER CREAM
163

BUTTER CREAM

12/3/2003

OH MY GOD! This recipe was so good I cried eating it. And afterward, I wished I could spend the rest of my life with a woman who could cook like this.

kelcampbell
111

kelcampbell

7/13/2007

My DH and I made this for supper last night, and the end result was pretty good, but we did change the recipe quite a bit; here is what we did. We were only cooking for 3 people, so we cut the recipe in half for starters (using only 1/2 lb of linguini). We cut the bacon into small pieces and browned; about halfway through the browning process, we added a half a large onion, diced (it could have used more though). Once the onion was cooked and a bit caramelized, we added 1 clove of garlic, minced (should have used 2 cloves). We cooked that together just until the garlic was fragrant and meanwhile we cooked the pasta. In a small bowl, we whisked together 2 eggs, 1/4 cup freshly grated parmesan cheese, 1/4 cup whole milk (we didn't have any cream on hand), 1/4 tsp freshly grated nutmeg and pepper. Once the pasta was done cooking, we added it to the pan with the bacon and onions, piled it up high and dumped the egg mixture on top. Working quickly we folded the egg mixture into the pasta so as not to cook the eggs. Once thoroughly mixed, we removed it from the heat, tossed in some fresh flat leaf parsley and ate it (topped with more fresh parmesan and pepper). It was very tasty and we will make it again (with my suggestions) for sure.

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