Creamy fettuccine carbonara

    35 min

    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.

    381 people made this

    Serves: 6 

    • 5 teaspoons olive oil
    • 4 shallots, diced
    • 1 large onion, cut into thin strips
    • 450g bacon, cut into strips
    • 1 clove garlic, chopped
    • 1 (500g) packet fettuccine pasta
    • 3 egg yolks
    • 125ml double cream
    • 75g grated Parmesan cheese
    • salt and pepper to taste

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    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 the 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 & ratings
    Average global rating:

    Reviews in English (370)


    One of the best carbonara recipes I've used, a lot lighter than some but th taste is all there.  -  14 Aug 2014


    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  -  08 May 2008  (Review from Allrecipes US | Canada)


    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.  -  20 Oct 2003  (Review from Allrecipes US | Canada)