Fettuccine Carbonara Recipe

Fettuccine Carbonara

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Serves: 3
  • 3 bacon rashers, chopped coarsely
  • 250 g fettuccine
  • 3 egg yolks, beaten lightly
  • 1 cup (250 ml) cream
  • 1/2 cup (30g) finely grated parmesan/romano/pepato
  • fresh parsely or chives, chopped coarsely

How to make Fettuccine Carbonara

Utensils: small frying pan, large saucepan
  • Cook bacon in heated small frying pan, stirring, until crisp, drain
  • Meanwhile, cook pasta in large saucepan of boiling water, uncovered until just tender, drain, turn the heat off
  • Combine hot pasta in large saucepan with egg yolks, cream, cheese and bacon, sprinkle with parsely or chives
  • Serve immediately
  • Salt and pepper for seasoning

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