Fettuccine carbonara

Fettuccine carbonara is a comfort food classic with salty cured pancetta and a creamy sauce.

  • 15 mins cooking
  • Serves 4
  • Print
Deliciously salty and creamy, this traditional fettuccine carbonara with pancetta is up there with bolognese when it comes to iconic Italian sauces.
You can try it with wider pasta in our pappardelle carbonara a classic spaghetti carbonara or a chorizo carbonara.


Fettuccine carbonara
  • 400 gram dried fettuccine pasta
  • 100 pancetta, thinly sliced
  • 2 clove garlic, crushed
  • 4 eggs, beaten lightly
  • 3/4 cup (60g) finely grated parmesan cheese


Fettuccine carbonara
  • 1
    Cook pasta in large saucepan of salted boiling water following packet instructions until tender. Drain, reserving 1/2 cup (125mL) of cooking water. Return pasta to pan.
  • 2
    Cook pancetta in a frying pan over low-medium heat for 5 minutes or until starting to crisp. Add garlic and cook, stirring for 1 min.
  • 3
    Combine eggs and parmesan in a bowl. Add pancetta mixture, egg mixture and reserved reserved cooking water to pasta, then stir over low heat for 1 minute or until well combined. Be careful not to overcook or egg will scramble. Season with pepper and serve with extra parmesan.
  • 4
    Add pasta to sauce and stir to coat. Serve pasta sprinkled with chives.


For a special touch add 1/3 cup (80ml) white wine to the pan in step 2 after the gsrlic is cooked, then let it bubble away for a minute or two until almost evaporated. You can add 2 tablespoons chopped flat-leaf parsley with eggs in step 3.

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