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Fettuccine Carbonara

This fettuccine carbonara is a delectable, mouth-watering pile of yummy goodness! I recommend a nice salad with it — that's all you will need for a complete meal.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course lunch/dinner
Cuisine Italian
Servings 6 people
Calories 3694.7 kcal

Equipment

  • 1 Large Heavy Saucepan For cooking bacon and aromatics
  • 1 Large Pot For boiling pasta
  • 1 Whisk For combining cream and egg mixture
  • 1 Medium Mixing Bowl For the egg yolk mixture
  • 1 Colander For draining pasta

Ingredients
  

Main

  • 5 teaspoons olive oil
  • 4 shallots diced
  • 1 pound bacon cut into strips
  • 1 large onion cut into thin strips
  • 1 clove garlic chopped
  • 1 16 ounce package dry fettuccine pasta
  • ¾ cup shredded Parmesan cheese
  • ½ cup heavy cream
  • 3 egg yolks
  • salt and pepper to taste

Instructions
 

  • Heat olive oil in a large heavy saucepan over medium heat. Sauté shallots until softened. Stir in bacon and onion; cook and stir until bacon is evenly browned. Stir in garlic when bacon is about half done. Remove from heat.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain pasta, then return it to the pot.
  • Whisk Parmesan, cream, and egg yolks together in a medium bowl. Pour bacon mixture over pasta; stir in cream mixture. Season with salt and pepper.

Notes

While this recipe incorporates cream for richness, traditional Carbonara relies on the emulsification of egg yolks, Pecorino Romano, rendered pork fat (guanciale or pancetta), and pasta water. To prevent the egg yolks from scrambling, ensure the pasta is hot but not scorching when adding the egg mixture. Temper the yolks by gradually adding a spoonful of hot pasta water or the warm bacon-pasta mixture to them before combining. Cook the bacon until crispy, rendering out enough fat to coat the pasta. A splash of pasta water can help achieve a silky sauce. Use freshly grated Parmesan for superior flavor and texture, and finish with a generous grind of black pepper.