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Fettuccine Carbonara

Made with eggs, bacon, pasta and parmesan, this 4-ingredient fettuccine carbonara is ready in less than half an hour.
5 from 20 votes
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Course: Dinner
Cuisine: Pasta
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: 653kcal

Equipment

  • Stovetop

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

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