Fettuccine carbonara

Fettuccine carbonara is a comfort food classic with salty cured bacon and a creamy sauce. You can try it with wider pasta in our pappardelle carbonara.

  • 30 mins cooking
  • Serves 4
  • Print


Fettuccine carbonara
  • 500 gram fresh fettuccine pasta
  • 60 gram butter
  • 6 (390g) rindless bacon slices, thinly sliced
  • 1 clove garlic, crushed
  • 1/2 teaspoon cracked black pepper
  • 1 1/4 cup (310ml) pouring cream
  • 2 eggs, beaten lightly
  • 1/2 cup (40g) finely grated parmesan cheese
  • 1/2 cup (40g) finely grated romano cheese
  • 2 teaspoon coarsely chopped fresh chives


Fettuccine carbonara
  • 1
    Cook pasta in large saucepan of boiling water until tender; drain.
  • 2
    Meanwhile, melt butter in medium frying pan. Fry bacon about 5 minutes.
  • 3
    Add garlic, pepper and cream to pan. Simmer, uncovered, until sauce reduces by half. Remove from heat. Stir in egg and cheeses.
  • 4
    Add pasta to sauce and stir to coat. Serve pasta sprinkled with chives.

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