Rating: 4.16 stars
160 Ratings
  • 5 star values: 71
  • 4 star values: 57
  • 3 star values: 22
  • 2 star values: 6
  • 1 star values: 4

Easy restaurant quality carbonara. I am asked to make this again and again from both friends and family!

Recipe Summary test

prep:
25 mins
cook:
2 mins
additional:
3 mins
total:
30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.

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  • Fry bacon in skillet over medium heat until crispy, remove and drain on paper towel. Chop with knife into bits.

  • Beat the eggs, cheese and cream in a bowl, then add the bacon. Pour over the pasta in the pan and toss gently using tongs.

  • Return the pan to a very low heat and cook for 1 to 2 minutes, or until slightly thickened. Don't overheat or the eggs will scramble. Season well with black pepper and serve.

Nutrition Facts

439 calories; protein 16.8g; carbohydrates 43g; fat 22.8g; cholesterol 158.4mg; sodium 339.3mg. Full Nutrition
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