Fettuccine Carbonara Recipe

You’ll love this easy fettuccine carbonara, made from scratch the traditional way (no cream!). Crispy pancetta (or bacon) and al dente pasta are tossed through a gloriously silky carbonara sauce made with fresh eggs, pecorino cheese and starchy pasta water.

Fettuccine carbonara is a delightful Italian dish that you'll quickly order once you see it on your local Italian restaurant menu. Still, for some reason, it's a dish that lots of people avoid when they are home cooking!

Perhaps it's the challenging task of separating the egg yolks from the whites. Maybe you're intimidated by getting the correct consistency of cream and the right ratio of pasta. Whatever the reason, you can squash your carbonara cravings in as little as ten minutes with our creamy bacon pasta recipe. Carbonara no longer needs to be a challenge, and you'll even have plenty of time to handmake authentic fettuccine with a pasta roller if you want!

Ingredients

375 g dried fettuccine
1 tbsp. olive oil
2 garlic cloves, crushed
200 g bacon, thinly sliced
2 eggs
¾ cup (185 ml) cooking cream (light thickened cream)
1 cup (125 g) Perfect Italiano™ Extra Sharp Parmesan Grated
Pepper, to taste
¼ cup fresh flat-leaf parsley, finely chopped

Method

1. Cook pasta in large saucepan of boiling water, until just tender following the packet instructions. Drain and return to pan over low heat.
2. Meanwhile, heat oil in a medium frying pan over medium-high heat. Cook garlic and bacon, stirring, for 3-4 minutes or until crisp. Set aside.
3. Whisk eggs, cream and 3/4 cup (30 g) of the parmesan in a large jug. Season with pepper. Add egg mixture and half the parsley and half the bacon mixture to pasta. Toss gently to combine and warm through (do not over heat).
4. Serve pasta topped with remaining parsley, bacon and parmesan.