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    Home » Recipes for Toddlers & Kids » Fettuccine Carbonara - 4 Ingredients, No Cream!

    Fettuccine Carbonara - 4 Ingredients, No Cream!

    Published: Apr 21, 2021 by Lucy · This post may contain affiliate links · 42 Comments

    Jump to Recipe

    This fettuccine carbonara requires just 4 ingredients, 25 minutes, and zero cream! Filled with eggs, bacon, pasta and parmesan cheese, this delicious carbonara recipe makes for a perfect, easy, family-friendly weeknight dinner.

    Closeup shot of pasta with grated parmesan and chopped bacon.

    Whether you want easy, quick or just kid-friendly, you'll love this delicious pasta recipe! Looking for more? Try my Baked Feta With Tomatoes, Mashed Potato Cakes or my Easy Fish Cakes!

    30-Minute Pasta Without The Cream

    Needless to say, I'm a bit of a pasta nut. What can I say? I just love it! And really, what's not to love about a nice, big bowl full of delicious carbs and cheeses? Add bacon, and you have a mouthwatering pasta recipe that even the kids will love!

    This quick, 4-ingredient fettuccine carbonara recipe was actually created after I realized that I had been making carbonara WRONG for years! At the time, I thought my pasta recipe was amazing -- but now, when I look back, I realize it wasn't all that great.

    So what was I doing wrong? Cream. So much cream.

    My travels in Italy years ago showed me the error of my ways. I quickly learned that traditional carbonara recipes do not actually include any cream -- the eggs, parmesan and cheese make the fettuccine carbonara creamy enough all on their own. Now, I guarantee as soon as you try this updated, easy fettuccine carbonara, you will never go back to the cream-laden versions. If there's one thing I learned in Italy, after all, it's that simple pastas are the best pastas.

    Fettuccine carbonara on round white plate on blue table runner next to fork.

    Why You're Going To Love Fettuccine Carbonara

    1. No fuss dinner – Sometimes you just want a delicious family dinner that everyone will love and that doesn't require a special trip to the supermarket or tons of clean-up. This fettuccine carbonara recipe is a favourite in my home and something we have regularly.
    2. So much bacon – Bacon just makes everything better, and this easy pasta recipe is no exception. A key to this recipe is cooking your bacon or pancetta until it's nice and crispy.
    3. Elegant (Yet Easy) – Pasta is one of those dishes that you can dress up or down! It's easy enough for a quick weeknight meal, but it's also delicious enough to serve for a special occasion. Either way, this fettuccine carbonara is a guaranteed crowd pleaser.
    4. Only 25 minutes to make – I know I keep repeating how easy this classic Italian pasta recipe is, but a delicious pasta dinner in less than half an hour is definitely something to celebrate!
    Closeup shot of fettuccine carbonara with bacon and parmesan flakes.

    What You Need

    Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

    • Fettuccine – Technically, you can serve this pasta recipe with any of your favourite types of noodles, including gluten-free or veggie options. That being said, classic fettuccine noodles are perfect for this carbonara recipe.
    • Eggs – Four eggs are all you need for this tasty pasta dish! They help create the creamy texture without the need for extra dairy.
    • Bacon – I used bacon for this recipe, but you can also substitute pancetta. If you really want to make an authentic fettuccine carbonara, you should use guanciale instead of bacon or pancetta.
    • Parmesan – I used finely grated parmesan cheese, which is mixed with the eggs for the pasta sauce, as well as extra grated parmesan for serving. More cheese is always the best answer, right?
    Ingredients for fettucine carbonara on a bench.

    Step By Step Instructions

    Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method!

    Step 1 – Prepare Fettuccine Carbonara

    First, bring a large saucepan filled with water to a a boil, then add 1-2 teaspoons of salt. After that, cook the fettuccine noodles in the pot of boiling water according to the packet instructions. Cook the pasta just until 'al dente'.

    While the pasta cooks, cook the chopped bacon or pancetta in a frying pan over medium heat until crispy, and then set aside.

    Glass measuring cup with beaten eggs and a fork inside.

    Step 2 – Beat Eggs

    Then, as the pasta continues to cook, beat the eggs in a medium-sized bowl. Next add the grated parmesan cheese and mix well.

    Pouring grated parmesan cheese into beaten egg mixture in glass measuring cup.

    Step 3 – Combine Pasta and Meat

    When the pasta is cooked, use tongs to remove it form the pot of boiling water and place it straight into the frying pan with the pancetta.

    NOTE: Don't throw away the pasta water!

    Step by step photos showing chopped bacon cooking in saucepan and then adding cooked fettuccine

    Step 4 – Make Sauce

    Now put the frying pan over medium heat and add ¼ cup of the reserved pasta water. Then shake the pan for about 10 seconds, or until most of the water has evaporated. Finally, remove the pan from the heat and pour in the egg and cheese mixture.

    Step by step photos showing how to make fettuccine carbonara.

    Step 5 – Final Touches

    At this point, working quickly, stir the pasta until it has a smooth coating for the sauce. Then, if the egg mixture is too thick, add in a little more of the pasta water. Finally, season with sea salt if needed, a little cracked pepper, loads of parmesan to garnish, and serve immediately.

    Finished image of fettuccine carbonara on white plate with fork.

    What To Serve With Fettuccine Carbonara

    This easy Italian pasta dish makes the perfect quick and easy weeknight meal! Round out your menu with a fresh veggie side, homemade bread rolls and a light side salad, like my Walnut, Parmesan Pear, and Rocket Salad.

    Expert Tips and FAQ

    How do I avoid scrambled eggs in carbonara?

    You don't want to add your eggs to the pasta until you've removed the pan from the heat. This will stop the egg from overcooking and scrambling. You're going for a beautifully smooth sauce with crispy little bites of bacon!

    What is the difference between carbonara and fettuccine?

    The difference between carbonara and fettuccine is simply the addition of pancetta, bacon or guanciale. Strictly fettuccine recipes generally include simple Alfredo sauce, parmesan and maybe an added protein.

    What can I add to fettuccine carbonara?

    Personally, I'm a huge fan of simple pastas, but if you're looking to make an addition or two to this fettuccine carbonara recipe, you can also whip up a batch of homemade meatballs to pair with your pasta.
    Alternatively, you can add sun-dried tomatoes, onion, garlic, spinach and parsley for a light and fresh combination.

    How can I store fettuccine carbonara?

    This recipe is best eaten immediately, however, you can save your leftovers for up to 3 days in the refrigerator in an airtight container.
    This recipe is not suitable for freezing.

    More Pasta Recipes

    Once your try this Fettuccine Carbonara, you'll be wanting to make more and more delicious family dinner recipes!

    Here are some of my most popular pasta recipes:

    • The Famous TikTok Pasta: Baked Feta And Tomato – If you're looking for another quick and easy pasta recipe that uses minimal ingredients, then look no further! This trendy recipe requires only 6 ingredients and 45 minutes.
    • Slow Cooker Italian Beef Ragu Pasta – There's nothing better than popping the slow cooker on in the morning, letting it cook away all day and then sitting down to a delicious dinner after work!
    • Tuna Pasta Casserole – My favourite, budget-friendly weeknight meal, this easy casserole recipe is packed full of vegetables and melted cheese! Plus, it's a perfect make-ahead meal that can be frozen and served later.
    • One Pot Creamy Pesto Chicken Pasta – This one-pot dish makes for easy prep, easy clean-up and easy satisfaction! Ready in just half an hour, this is one of my favourite, kid-friendly family dinner recipes.
    • Cheesy Macaroni And Vegetable Frittata Bake – Made with capsicum, carrots, corn, peas and ham, this simple frittata bake is a new take on your classic mac and cheese recipe.

    WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel.

    Fettuccine Carbonara

    Made with eggs, bacon, pasta and parmesan, this 4-ingredient fettuccine carbonara is ready in less than half an hour.
    5 from 17 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: Pasta
    Prep Time: 10 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 4
    Calories: 653kcal
    Author: Lucy - Bake Play Smile

    Ingredients

    • 350 fettuccine
    • 4 eggs
    • 150 g bacon or pancetta, chopped
    • 100 g parmesan cheese freshly grated (plus extra for serving)
    • sea salt and cracked pepper to serve
    Prevent your screen from going dark

    Instructions

    • Bring a large saucepan of water to the boil. Add 1-2 tsp salt.
    • Cook the chopped bacon or pancetta in a frying pan over medium heat until crispy. Set aside.
    • Cook the fettuccine pasta in the pot of boiling water according to the packet instructions, until al dente.
    • Meanwhile, beat the eggs in a medium sized bowl. Add the parmesan cheese and mix well.
    • When the pasta is cooked, use tongs to remove it from the pot of boiling water and straight into the frying pan with the pancetta (don't throw away the water!).
    • Put the frying pan over a medium heat and add ¼ cup of the reserved pasta water.
    • Shake the pan for 10 seconds or until most of the water has evaporated.
    • Remove the pan from the heat and pour in the egg/cheese mixture.
    • Working quickly, stir the pasta until it has a smooth coating from the sauce.
    • Add in a little more of the pasta water if the egg mixture is too thick.
    • Season with sea salt (if needed), cracked pepper, extra parmesan, and serve immediately.

    Notes

    • Avoid Scrambled Eggs – You don't want to add your eggs to the pasta until you've removed the pan from the heat. This will stop the eggs from overcooking and scrambling. You're going for a beautifully smooth sauce with crispy little bites of bacon!
    • Carbonara vs. Fettuccine – The difference between carbonara and fettuccine is simply the addition of pancetta, bacon or guanciale. Strictly fettuccine recipes generally include simple Alfredo sauce, parmesan and maybe an added protein.
    • Easy Additions – Personally, I'm a huge fan of simple pastas, but if you're looking to make an addition or two to this fettuccine carbonara recipe, you can also whip up a batch of homemade meatballs to pair with your pasta. Alternatively, you can add sun-dried tomatoes, onion, garlic, spinach and parsley for a light and fresh combination.
    • Storage & Freezing –This recipe is best eaten immediately, however, you can save your leftovers for up to 3 days in the refrigerator in an airtight container. This recipe is not suitable for freezing.

    Nutrition

    Calories: 653kcal | Carbohydrates: 64g | Protein: 32g | Fat: 29g | Saturated Fat: 11g | Cholesterol: 279mg | Sodium: 730mg | Potassium: 371mg | Fiber: 3g | Sugar: 2g | Vitamin A: 500IU | Calcium: 351mg | Iron: 2.8mg
    Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!
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    Reader Interactions

    Comments

    1. Sharon Arnol

      March 09, 2018 at 2:54 pm

      Hi Lucy, would this recipe freeze ok?
      Sharon

      Reply
      • Lucy Mathieson

        March 10, 2018 at 6:12 pm

        Hi Sharon, I personally wouldnt freeze it as the egg goes a bit funny. xx

        Reply
    2. Sharon

      November 16, 2017 at 6:20 am

      Hi, just made this but I ended up with scrambled egg carbonara I should of taken off heat when pour egg and cheese over. It still tasted good but the texture was not great. I'll try again

      Reply
      • Lucy Mathieson

        November 17, 2017 at 5:10 am

        Hi Sharon, yes you've absolutely got to remove it from the heat before adding the egg and cheese (there's still enough heat to cook it enough to give you a beautiful silky texture, but not so much that you end up with 'cooked' egg). xx

        Reply
    3. Dannii

      September 16, 2017 at 9:25 pm

      Made this the other night kids absultly love this they have asked me to make nearly every 2nd night

      Reply
      • Lucy Mathieson

        September 18, 2017 at 5:02 am

        Hi Dannii, oh that's so great to hear!!! Thank you! xx

        Reply
    4. Bianca Benson

      November 24, 2016 at 6:24 pm

      I felt like creamy pasta tonight, didnt have any cream on hand and didnt particularly feel like going out again.... so i turned to "Google" to find a no cream carbonara. I stumbled across your recipe and gave it a go! Omg...amazing! Will never use cream again!! Thanks for posting this awesome recipe!

      Reply
      • Bake Play Smile

        November 25, 2016 at 5:40 am

        Hi Bianca, thank you so much!! I really appreciate your lovely comment. This is definitely one of my favourite pastas! We had it again this week but with a little but of chopped up avocado and cherry tomatoes stirred through too. Yum! xx

        Reply
    5. Glen

      January 30, 2016 at 1:12 am

      Hi Lucy, love your simple carbonara. I just added a little Almond milk to the egg mixture.

      Reply
      • Bake Play Smile

        January 30, 2016 at 7:48 am

        Oooh yum! Great idea Glen! 🙂

        Reply
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    I’m Lucy! A mum, a wife, a food blogger and a lover of all things to do with food! I love creating delicious, no-fuss Thermomix and conventional recipes the whole family will love. Classic baking favourites, lunch box snacks, quick and easy family dinners and more!

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