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Creamy Coconut Carbonara (Without Milk!)

Rated as 2.5 out of 5 Stars

"Great for vegas! Tastes just like traditional Carbonara or even better! The coconut is very healthy! Enjoy this romantic, simple, hot dish!"
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40 m servings 601
Original recipe yields 2 servings


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  1. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in fettuccine, bring back to a boil, and cook over medium heat until tender yet firm to the bite, about 8 minutes. Drain.
  2. Heat oil in a large saucepan over high heat. Add onion and garlic; cook, stirring constantly, until slightly browned, 2 to 4 minutes. Add 1/2 cup coconut milk, oyster mushrooms, red bell pepper, and green bell pepper. Cook and stir until just tender, 3 to 5 minutes.
  3. Stir fettuccine and remaining 1/2 cup coconut milk into the saucepan. Season with salt and pepper. Stir in spring onions and basil. Cook uncovered until sauce is creamy and coats fettuccine, 2 to 3 minutes more.


  • Cook's Notes:
  • Use another type of pasta instead of fettuccine if preferred.
  • Use fresh or canned coconut milk. If you want it creamier, add more coconut milk.

Nutrition Facts

Per Serving: 601 calories; 32.6 70.4 13.7 0 112 Full nutrition

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This was a very mild dish. Not sure if it was intended to be so unassuming. I ended up adding a tablespoon of red curry paste to give it a bit of flavor, but it was still a bit lacking.

I made this for dinner tonight, following the recipe. It might make a good base for a sauce, but it lacked flavor. Also, there are many kinds of creamy pasta sauces you could name this after but...