How to Make a Classic Fettuccini Carbonara

How to Make a Classic Fettuccini Carbonara

Jump to recipe: Fettuccini Carbonara

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!  You should still be able to have a tasty dinner that doesn’t take long to pull together.  Treat yourself to this Fettuccini Carbonara recipe for a delicious pasta dish that is so incredibly fast and easy you’ll be hard pressed to reach for a jar of sauce ever again.

close up of bacon, garlic and onion sauteeing

The 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.  Unless you’re using fresh pasta, that’ll cut off 4 minutes.pulling fresh pasta out of the water with red tongs

You can jazz it up if you’d like with peas and mushrooms.  Black fettuccini 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 Carbonara with lots and lots of garlic.  YUM.

chopped up garlic, onion and parsley on chopping block

Keep it simple by serving it up with rustic tomato tart, or garlic bread, a fresh Parmesan Garlic Salad.  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.  I love Fettuccini 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?  I really don’t know. big red pot full of pasta, bacon, cream sauce, parsley and cheese

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! plated fettuccini carbonara with parsley on top

Fettuccini 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! |

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Calories 339 kcal


  • 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


  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 Pasta

Nutrition Facts

Serves 6
Serving Size 1 serving
Amount Per Serving
% Daily Value*
Total Fat 22.2g34%
 Saturated Fat 9.5g 
 Trans Fat 0.3g 
Cholesterol 192.1mg64%
Sodium 227.4mg9%
Total Carbohydrate 22.7g8%
 Dietary Fiber 0.1g0%
 Sugars 1.2g 
Protein 11.5g23%
Vitamin A 138.2µg9%
Vitamin C 0.5mg1%
Calcium 39mg4%
Iron 1.9mg11%
Zinc 1.2mg8%



With Zucchini Zoodles

Nutrition Facts

Serves 6
Serving Size 1 serving
Amount Per Serving
% Daily Value*
Total Fat 19.8g30%
 Saturated Fat 8.8g 
 Trans Fat 0.3g 
Cholesterol 102.4mg34%
Sodium 194mg8%
Total Carbohydrate 1.9g1%
 Dietary Fiber 0.1g1%
 Sugars 1.2g 
Protein 5.2g10%
Vitamin A 106.9µg7%
Vitamin C 1.5mg2%
Calcium 24.5mg2%
Iron 0.4mg2%
Zinc 0.5mg4%



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