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

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
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
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Over medium low heat, add the bacon and cook until done but flexible. Sauté shallots and garlic until soft.
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Turn off heat. Add cream, parmesan cheese, and egg yolks to the shallots and bacon. Mix well.
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Boil pasta until al dente. If you’re using frozen fresh pasta about 6 minutes. If it’s not frozen, 4 minutes.
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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.
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Drizzle with olive oil. Top with parsley and parmesan. Add salt and pepper to taste.
Recipe Notes
With Zucchini Zoodles
Nutrition Facts
Amount Per Serving | ||
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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% |

Love a good carbonara!
I love how comprehensive your recipes are from the pictures to the nutrition facts! I actually stumbled on your blog from an instagram ad but I am really pleasantly surprised! I enjoy reading the recipes, you are a great writer and everything about your blog is quality *chefs kiss* Your work is appreciated and recognized by me!
Oh my goodness! Thank you so very very much, Victoria! You are so kind… I truly appreciate your lovely words. You have totally made my day! Thank you Thank you!
A family favorite here. Love your receipe❤️