My Fettuccine Carbonara

  • 217saves
  • 22min

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

Shannon

Ingredients

Serves: 4 

  • 8 rashers bacon
  • 450g fettuccine
  • 4 eggs
  • 1/2 cup (60g) grated fresh Parmesan cheese
  • 1 1/4 cups (300ml) cream
  • black pepper

Directions

Preparation:10min  ›  Cook:12min  ›  Ready in:22min 

  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 (11)

caghan
by
14

Used different ingredients. Added 50gr Parsley Added 1 Onion Diced (Small) More Bacon to Taste - 24 Sep 2010

caghan
by
12

this was such a great recipe. i added mushrooms, diced onions and Parsley because i always love to mix it up and it was the best. thanks alot. - 24 Sep 2010

daisyduck
11

the difference was in the taste of the vegta and it is used in resturants - 10 Jan 2011

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