Fettucine Carbonara recipe

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Ingredients

1 pound dry fettuccini noodles
8 slices bacon
4 eggs
½ cup grated Parmesan cheese
1 ¼ cups heavy cream
1 pinch ground black pepper to taste

Nutrition Info

438.6 calories
carbohydrate: 43 g
cholesterol: 158.4 mg
fat: 22.8 g
fiber: 2 g
protein: 16.8 g
saturatedFat: 11.7 g
servingSize: -
sodium: 339.3 mg
sugar: 2.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente, drain.

  2. Fry bacon in skillet over medium heat until crispy, remove and drain on paper towel. Chop with knife into bits.

  3. Beat the eggs, cheese and cream in a bowl, then add the bacon. Pour over the pasta in the pan and toss gently using tongs.

  4. Return the pan to a very low heat and cook for 1 to 2 minutes, or until slightly thickened. Don't overheat or the eggs will scramble. Season well with black pepper and serve.

Recipe Yield

8 servings

Recipe Note

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

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