Ever need a break from Prego or Alfredo on your pasta noodles or zucchini zoodles?  But it’s been a long day, and you’re tired.  I get it! Treat yourself to this Fettuccine Carbonara recipe for a smooth and creamy weeknight dinner.

This pasta dish that is so incredibly fast and easy you’ll be hard pressed to reach for a jar of sauce ever again. 

You should still be able to have a tasty dinner that doesn’t take long to pull together.  

How to Make Fettuccine Carbonara

This recipe comes together in the time that it takes water to boil plus the 8 minutes it takes pasta to boil or the zucchini to spiralize.  If you’re using fresh pasta, that’ll cut off 4 minutes.  The measurements are in the printable recipe at the bottom of this post.

1. 

   In a large skillet over medium low heat, add the bacon and cook until done but flexible.  Sauté shallots and garlic until soft. If shallots are not available, dice a small onion and cook the onion until it’s soft and translucent. 

2. 

   Turn off heat.  Add cream, parmesan cheese, and egg yolks to the shallots and bacon.  Mix well. 

3. 

   Boil pasta until al dente in a large pot of salted water.  If you’re using frozen fresh pasta about 6 minutes.  If it’s not frozen, 4 minutes.
4. If you are making the pasta in advance, drain the pasta (reserve 1/2 cup water), rinse it with cool water, and drizzle it with olive oil.  This stops the cooking process and keeps it from sticking.  When your sauce is ready, add a little of the reserved water and stir in the pasta.

5. 

   If your sauce is ready when you boil the pasta: lift it out of pot and put it directly into the cream egg mixture.  If a little of the pasta water gets into the sauce, that’s ok.  The starch in the water with help thicken it up.  Stir well and serve.
6. Drizzle with olive oil.  Top with parsley and parmesan.  Add salt and pepper to taste.

Fettuccine Carbonara Variations

You can jazz it up if you’d like by adding peas and mushrooms.  Black fettuccine noodles are fun too!  Many of them get their color from squid ink, but don’t let that deter you.  It doesn’t taste any different than its lighter brethren. 

For me personally, I like the basic fettuccine carbonara with lots and lots of garlic.  YUM.

What to serve with carbonara?

Keep it simple by serving it up with rustic tomato tart, or garlic bread, a fresh Parmesan Garlic Salad.  This salad is very similar to a Caesar salad but without the anchovies and eggs. 

A crisp sauvignon blanc pairs really nicely with this meal and if you’ve got a mind for dessert?  Try some fresh berries and vanilla ice cream to finish off your meal.

I love Fettuccine Carbonara not only because it’s so easy, but because everyone in our family (from 5 to 75) can’t get enough of it!  Maybe it’s the bacon?  Maybe it’s the lightness of the sauce?  Maybe it’s the butter?  

All I know is, it’s a winner every time it hits the table and that makes me feel like I’ve hit a home run for my family! It’s smooth rich and creamy with a tad of green freshness and a touch of smokiness.

If you’d like to make fresh homemade pasta, I’ve made an easy to follow step by step tutorial that will walk you through it.  Warning: You may never buy a box of pasta again!

4.3 from 10 votes

Print

Fettuccine Carbonara

Classic pasta dish.  Easy to make with less than 10 ingredients.  Yum.  Make this a meal with a salad or serve it as a side.  Everyone in our family loves it! | www.lakesidetable.com

Prep Time 10 minutes

Cook Time 10 minutes

Calories 339 kcal

Author Madalaine

Ingredients

• 8 ounces fettuccini pasta
• 2 shallot minced
• 1 clove garlic
• 2 egg yolks
• 6 strips bacon cooked and chopped
• 1/2 cup heavy cream
• 1 tablespoon olive oil
• salt and pepper
• 1/4 cup parmesan cheese grated

Instructions

1. Over medium low heat, add the bacon and cook until done but flexible.  Sauté shallots and garlic until soft.  
2. Turn off heat.  Add cream, parmesan cheese, and egg yolks to the shallots and bacon.  Mix well.
3. Boil pasta until al dente.  If you’re using frozen fresh pasta about 6 minutes.  If it’s not frozen, 4 minutes. 
4. Lift pasta out of pot and put into cream mixture.  If a little of the pasta water gets into the sauce, that’s ok.  The starch in the water with help thicken it up.  Stir well and serve.
5. Drizzle with olive oil.  Top with parsley and parmesan.  Add salt and pepper to taste.

Recipe Notes

With Zucchini Zoodles

Nutrition Facts

Serves 6

Serving Size 1 serving

Amount Per Serving
Calories		206
% Daily Value*
Total Fat 19.8g		30%
	Saturated Fat 8.8g
	Trans Fat 0.3g
Cholesterol 102.4mg		34%
Sodium 194mg		8%
Total Carbohydrate 1.9g		1%
	Dietary Fiber 0.1g	1%
	Sugars 1.2g
Protein 5.2g		10%
Vitamin A 106.9µg		7%
Vitamin C 1.5mg		2%
Calcium 24.5mg		2%
Iron 0.4mg		2%
Zinc 0.5mg		4%

POWERED BY NUTRIFOX

Nutrition Facts

Fettuccine Carbonara

Amount Per Serving (0 g)

Calories 339

% Daily Value*

Fat 0g0%

Saturated Fat 0g0%

Trans Fat 0g

Monounsaturated Fat 0g

Cholesterol 0mg0%

Sodium 0mg0%

Potassium 0mg0%

Carbohydrates 0g0%

Fiber 0g0%

Sugar 0g0%

Protein 0g0%

Vitamin A 0IU0%

Vitamin C 0mg0%

Calcium 0mg0%

Iron 0mg0%

* Percent Daily Values are based on a 2000 calorie diet.