Recipe Index

Italian | Fettuccine Carbonara

Revised February 15, 2012

I've been making this recipe for years. It's easy and good.

Yield: 4 servings

fettuccine carbonara


16 ounces dried fettuccine

1/2 pound Applewood smoked bacon, cut into one inch pieces

extra-virgin olive oil

1 large onion, medium dice

1/4 cup finely chopped Italian parsley

2 eggs, room temperature

3/4 cup freshly grated Parmesan cheese, plus more for topping

hot pepper flakes, to taste (optional)

1/2 cup heavy cream

2 tablespoons unsalted butter, room temperature

Maldon salt, to taste

freshly ground pepper, to taste



Saute bacon in skillet until crisp. Remove bacon to paper towels using slotted spoon. Pour off most of bacon fat. Then add enough olive oil to total about 2 tablespoons (bacon fat plus olive oil together should equal about 2 tablespoons.) This is really to taste. If you like bacon fat, you can use all bacon fat. I like to pour most off and use olive oil.

Start water for pasta.

Add onion to bacon fat/olive oil and saute until translucent. I like to go until onions are beginning to caramelize.

Combine parsley, eggs, Parmesan cheese, red pepper flakes (if using) and cream in a small mixing bowl.

Cook the pasta in salted water following package instructions for al dente. Drain well.

Return pasta to pan. Toss with butter. Quickly pour egg mixture over hot pasta and mix. Add bacon and onion. Toss to combine. Season with salt and pepper to taste.


(Ref. "Spaghetti Carbonara" recipe, Quick & Easy Pasta Recipes.)