Fettuccini Carbonara Recipe - Allrecipes.com
Fettuccini Carbonara Recipe
  • READY IN 35 mins

Fettuccini Carbonara

Recipe by  

"This 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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    25 mins

    35 mins


  1. Heat olive oil in a large heavy saucepan over medium heat. Saute shallots until softened. Stir in onion and bacon, and cook until bacon is evenly browned. Stir in garlic when bacon is about half done. Remove from heat.
  2. 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.
  3. In a medium bowl, whisk together egg yolks, cream, and shredded Parmesan. Pour the bacon mixture over the pasta, then stir in the cream mixture. Season with salt and pepper.
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Reviews More Reviews

Most Helpful Positive Review
May 08, 2008

Very Good, I changed a few things to make this restaurant quality: I only used 2 shallots, finely chopped, no onions, only 1/2 lb bacon and 4 boneless skinless chicken breast, 1 can peas, 1 cup heavy cream, 4 egg yolks, 1& 1/2 c shredded parm cheese and 3 cloves garlic. I grilled the chicken breast, slice them thin and set aside. I also cooked the bacon along with the shallots, then added garlic. I added the peas (drained) and the chicken at the end, topped with fresh cracked pepper. Very good and VERY easy

Most Helpful Critical Review
May 12, 2010

This recipes just wasn't my cup of tea. It was easy to put together but it was kind of blah & bland. I followed the recipe exactely & wouldn't make again that way. I'd definitely have to spice it up a bit.

Dec 03, 2003

OH MY GOD! This recipe was so good I cried eating it. And afterward, I wished I could spend the rest of my life with a woman who could cook like this.

Jul 13, 2007

My DH and I made this for supper last night, and the end result was pretty good, but we did change the recipe quite a bit; here is what we did. We were only cooking for 3 people, so we cut the recipe in half for starters (using only 1/2 lb of linguini). We cut the bacon into small pieces and browned; about halfway through the browning process, we added a half a large onion, diced (it could have used more though). Once the onion was cooked and a bit caramelized, we added 1 clove of garlic, minced (should have used 2 cloves). We cooked that together just until the garlic was fragrant and meanwhile we cooked the pasta. In a small bowl, we whisked together 2 eggs, 1/4 cup freshly grated parmesan cheese, 1/4 cup whole milk (we didn't have any cream on hand), 1/4 tsp freshly grated nutmeg and pepper. Once the pasta was done cooking, we added it to the pan with the bacon and onions, piled it up high and dumped the egg mixture on top. Working quickly we folded the egg mixture into the pasta so as not to cook the eggs. Once thoroughly mixed, we removed it from the heat, tossed in some fresh flat leaf parsley and ate it (topped with more fresh parmesan and pepper). It was very tasty and we will make it again (with my suggestions) for sure.

May 15, 2007

I have made this many times and my family loves it! I, however, fry the bacon cut up first,remove some of the bacon fat and then fry the onions, shallot and garlic. This gives a good flavor. I also temper the egg yolks by warming the cream and temper the egg yolks and then put it all together. Love it!

Jul 12, 2008

Too much grease and oil, so with some modifications this was a 5 star recipe. I cut the bacon back by 1/3 and fried it first (set it aside.) Then I drained off more than half the grease and sauteed the onion in it. (Didn't have a shallot so skipped it.) When the onions were almost done added 3 crushed cloves of garlic and a couple tablespoons of chicken broth. Used 3 eggs instead of 4 egg yolks and whipped them into 1 and 1/2 cups of heavy cream. Then when pasta was done I tossed it with the onion/garlic mixture and added the cream/egg mixture to it, cooking and tossing until it started thickening. Then I added 1 cup of parmesan and 1/3 cup mozzarella and tossed. Then seasoned it with a little nutmeg, black and cayenne pepper, and salt.

Dec 03, 2003

delicious and easy! I've made this one a few times already, each time slightly altering it with whatever I can find in the refrigerator. Great with mushrooms and sauteed in white wine. Thanks!

Jan 07, 2007

We loved this reciped thought we did change it a little instead of useing full cream we swapped it for light and creamy evaprative milk making it a little more healthy it was fantastic. We are going to add spinich next time we make it.


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  • Calories
  • 614 kcal
  • 31%
  • Carbohydrates
  • 64.8 g
  • 21%
  • Cholesterol
  • 166 mg
  • 55%
  • Fat
  • 28.6 g
  • 44%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 26 g
  • 52%
  • Sodium
  • 750 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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