This fettuccine 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.
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
Read MoreThis 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.
Read MoreVery 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
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.
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.
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.
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!
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.
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!
This was very good. I thought it was weird, not to cook the eggs, but it turned out well. I didn't have any shallots so I skipped that part, drained all the bacon grease, and used only half the noodles. I was great!
This was an exceptional recipe!! It was very easy, but tastes like something you slaved over all day!! My neice is just about the pickiest eater in the world and even she loved it!! It even warmed up well as leftovers! I made it as is, but added some sauteed scallops and shrimp for a little extra! YUMMY!!!!
I could feel the inches being added to my waistline, but this was without a doubt one of the most delicious dishes ever! I cooked the bacon separately to make it crisp, then cooked the onion, shallots (only 2) and garlic in the drippings. I also used a full cup of heavy cream.
This dish made my family go nuts! A little change I made was to deglaze the pan after removing the chicken, with about a third of a cup of dry white wine (which was just sitting there, open, on my counter). Also, pancetta is amazing in this recipe! One tip for those who have had problems with curdling or the egg/cream mixture getting weird when mixed in: keep the heat fairly low when reducing the sauce, just a simmer. After adding that to the pasta, toss it around a little bit to cool things off. Then, slowly add the egg/cream mixture so that it isn't 'shocked' by the heat. You can add a little of the pasta water to thin things out for serving, if needed. I also added some chopped parsley to the final product, just to brighten it up a bit.
My family loved it, though I made a few changes. I fried up the bacon, removed it to cool, drained some of the bacon fat, and then cooked the shallots (only 3), onion, and garlic in the bacon grease. I also used 1 cup of heavy cream, 1.5 cups of shredded Parmesan cheese, and four egg yolks. At my husband's request, 1lb of white mushrooms sauteed in butter and white wine and 1 cup of cooked peas were mixed in at the end.
I made this last night using diced ham, one shallot, olive oil, minced garlic, no onion, 3 eggs, milk instead of cream, lots of fresh parmesan, pepper and parsley, some nutmeg, which gave it a complexity, and some butter at the end for added richness. It was restaurant quality, looked wonderful on a platter, tasted great. Will make again .
Wonderful, quick and easy! I omitted the olive oil and shallots, used 3 cloves of garlic, whole eggs instead of just yolks and half and half instead of cream. I added the cooked pasta to the pan I was cooking the bacon and onion mixture in, and stirred it around for a minute to make sure it was nice and hot. Then I poured the half and half mixture (I used extra) over the hot noodles and stirred around until it was hot and thickened. I just didn't like the idea of eatting the raw egg. Tastes great, and is even good at room temperature. Thanks for such a great recipe with simple ingredients, that I almost always have on hand!
This was awesome! Tired and relaxing at home on a weekend...makes perfect comfort food. I would use a little less onion, more cream and remember to save your pasta water to make for a better sauce.
Easy recipe, great pasta, just like in Italy, not flooded by sauce. Great with a salad. Add lots of blackpepper. Go easy on the salt you may have very salty bacon.
This is a tasty dish! I did saute 2 chichen breasts (Cut into bite sizes) to the bacon for more meat. All I had was maple flavored bacon but it gave it even more flavor. And I left out the egg but it was delightful! Thank you for the recipe!
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.
Ten years ago today, I met my husband while backpacking in Florence, Italy and we ate Fettuccini Carbonara at a trattoria. I made this recipe for him tonight to celebrate that magical evening, and it was absolutely perfect. Yes, like others said, it would be quicker to cook the bacon separately, but simmering the bacon at medium heat with the olive oil, shallots, onions, and garlic created an amazing flavor combination. The shallots got a bit crispy and I was afraid they were burned, but really they just got this great sweet flavor. I probably used a cup of cream instead of half a cup, and I threw farm-fresh asparagus into the pasta water for the last 3 minutes. Never to be forgotten....just like the night we met!
So simple, so good. My bf wanted me to use angel hair (which I HATE)... and I definitely think sauce would be better on other kinds of pasta - but the point is that sauce was really good. I was worried that using milk instead of cream would affect the sauce since I didnt have any, so I added an extra egg and reduced the milk amount instead. Realized after wards that I wasn't supposed to use whole eggs, so the recipe is forgiving =) Thanks a lot, made a great dinner.
What can I say this was the BEST pasta dish that I have ever made. I changed the recipe a little bit as I did not have all the ingredients and based on the reviews. I cooked 4 strips of bacon drained most of the fat and then sauteed the garlic then added some 2 min. steamed broccoli and the bacon strips. I used 4 egg yolks, 3/4c. heavy whipping cream and 1c. grated parmesan cheese. My dog is a strick meat eater and begged for a taste of the sauce; gave her two noddles and she brake danced all over the floor. This is a KEEPER, Thanks!
Great recipe! I replaced the bacon with pancetta & reduced the number of shallots to 3. Next time i will use 3 shallots again & cut out the additional onion.
This was very tasty!!! I made this for my husband for Valentines Day and he really enjoyed it. I doubled the Cream mixture because it just didn't look like there would be enough for 16oz pasta. It was perfect. I didn't have shallots so just bacon, onion, and extra garlic. This was the first time I'd ever made Fettuccine Carbonara and I'm very happy with the way this turned out, plus hubby loved it. Unfortunately, it has to be a dinner for special occasions only because of all the calories and carbs. I think I gained 20lbs eating this tonight! Well worth it!!!! Yum!
WOW!!! Restaurant quailty by far. Thanks for sharing!!! !!UPDATE!! I now use linguini and I add Shrimp and Scallops. LOVE THIS!
Wow! AWESOME recipe! I made a few small changes as well - did 1 cup cream (could have used more since I did a full pound of pasta, and it wasn't as liquid as I would have liked, or just use less pasta next time!). I also added peas because that's the way I've always had it eating out. I fried the bacon first, super crispy, then used some of the drippings for the onion and garlic (didn't have shallots). I moved the onion, garlic and bacon to a bowl and then made some very thin, pounded chicken breasts in the same skillet. Served the chicken on top and it was a HIT! Am adding this to my forever recipe book and will make as often as the urge hits me!
We had this tonight and DH thought it was terrific - and that's good enough for me! (I loved it, too.) I made some changes but I think it would stand on it's own without my changes (except that the Pancetta is a must). Here's what I did. I cut the recipe in half except for the egg/cream/cheese - I don't like dry pasta so more sauce is better as far as we're concerned. I used pancetta - about 4 oz. instead of bacon - not as greasy and much more authentic to a real Carbonara. I chopped the pancetta into small pieces and sauted with the onion, shallots and I added about 8 oz. of sliced mushrooms, too. Used lots of garlic - about 1 T. minced - everything tastes better with garlic! Cooked pasta and just before it was done, I added about 1 C. frozen peas - drained it all together then put the pasta and peas back into the pot. Dumped on the pancetta/veggie mixture then folded in the egg/cream/cheese mix. The key is to do it all quick, while the pasta and pancetta/veggies are all hot. I'll be making this again - a great recipe for company.
Try watching closely, it wont burn if you saute as recommended. Anyhow, DELICIOUS DELICIOUS DELICIOUS!
My family and I thought that the flavor of this dish was really good, but next time I will cut the bacon grease in 1/2. It was too much.
Was real sticky, was also weird to put the egg mixture on it with out cooking. Did not make a sauce...sticky really.
This wasn't all I had hoped and dreamed. The sauce gelled up with the eggs, and wasn't as flavorful as I would have liked. It could be good though with a little modifications. I think I will try it again sometime, just a little different.
This was not as good as I thought it would be. The onions and shallots burned, even though I followed the recipe to the T. There was to much bacon and not creamy enough for a real carbonra.I don't think I will make this again.
Delicious. My 20 month old daughter, who usually stubbornly insists on trying to feed herself with a spoon (she's just not coordinated enough yet),loved this so much that she threw down the spoon and started shoveling it in with her hands as fast as she could go!
I made this for my guy and he thought it was fab! I followed the directions to the T, and everything came out great.
what a great recipe! The first time I made this recipe, I followed it to the T. But just like every recipe, they need to be adjusted slightly... So...I omit the shallots completely and sautee the onion and bacon, and lastly add the garlic. I also add in green onions and subsitute 1/2 cream for milk. Oh, I also put in 2 eggs - whole. It's a great recipe that I've made for friends over and over! Bon apetite!
After trying the Carbonara II recipe on this site and being dissatisfied with it, I looked for other recipes to try to save it and I went to this. It made it taste somewhat better, but it was almost just the same, just with "milk".
My 40-something son came over for a birthday dinner. I thought he would want a grilled steak or prime rib but instead he said..make me the Gold Coast Spaghetti you gave me as a kid.It was my favorite special dinner. This recipe is similar. I must have cut it out of the Chicago Tribune 30 years ago. I use spaghetti. The bacon is fried...and then onion is sauteed in the bacon fat. I use 1/4c dry white wine and cook the onion until the wine is evaporated(he says I used wine even when he was small..what was I thinking?)Can't remember using cream, but 3 eggs and plenty of grated cheese.Combined altogether. As usual he loved it!
A great hearty pasta dish. I changed the serving size to 3 and it fed my husband, son, and me. Changed a few things in the recipe I added a whole clove of garlic and used normal whipping cream rather than heavy whipping cream. I also garnished with chopped tomatoes and red pepper flakes.
Top notch fundamental carbonara recipe. I made it just as laid out by the author and it's terrific. It is easy to see that by adding a single new ingredient as a theme, you can vary this tremendously. I will try adding, one at a time: fresh red pepper strips, large mushrooms, large shrimp, large scallops.
oh, this was goood! I made a few changes like using half-and-half because I didn't have heavy cream and I added sauteed mushrooms and I doubled the sauce-----but here's what I found interesting: I doubled the sauce but didn't have enough Parm. to double so I used a grated Mexican cotija cheese instead and the dish still tasted fabulous! I didn't double the egg yolks and it was still nice and rich.
This was so delicious. I made a couple of changes. I used feta instead of parmesan and I used 1 cup of cream to make more sauce. My DH thoroughly enjoyed it. Will definately be making this again!
Really good....Didn't have any Heavy Cream so I melted 2 tablespoons of Butter and added Milk to obtain the desired H.C measurements...Also didn't have any Fettuccine so I sub with Linguini seeing as how pasta is pasta :-) ...Browned Bacon 1st by itself then added to the onions & shallots....Used the Egg Whites mixed with Cornstarch as a coating for my Chicken Breast....It gives Chicken a nice crust...Make sure it is a little stiff and not watery....Will make again....
This is a traditional style Carbonara. Tastes delicious. My family prefers more sauce, so next time I will add more cream to give the consistancy preferred.
I make this as is and have made it time and time again. The reason you don't have to cook the eggs is that the eggs cook and stick onto the hot noodles so there is no need to worry about using raw eggs.
I had to adapt this slightly since I didn't have shallots or cream. I had already cooked bacon from a couple days ago and i'm glad because it would have been too oily with all the bacon grease, if I cooked this the same day I would only reserve a tablespoon or two of the grease for good flavor. I also added a little garlic, can't make Italian without it. :-) I also changed how I used the eggs, I used whole eggs and cooked them sunny-side-up for just two minutes maybe in the saute pan, then added the pasta, milk, and park to the sauce pan and mixed all together, breaking the yolks and mixing thoroughly. For those who had problems with sauce consistancy, I recommend using a real parmesan, the harder the better. Your deli section of the grocery store usually has employees who could recommend. But this sauce is not supposed to be creamy like Alfredo, I reccomend using Greg's Alfredo recipe on here if that's what you want.
I love this pasta. I keep coming back to it. I'm sure it's tough on the waistline, but it is so rich and delicious. Great comfort food, and delicious enough for guests. It's a nice change from other pasta recipes. I make it exactly as written with amazing bacon from the butcher.
i followed the recipe exactly...VERY good flavor, but i definitely will do what other's suggested and double the sauce next time. There definitely was not enough. Otherwise VERY tasty!
We thought this was a fantastic dish. Like other reviewers, we only used 1/2 pound bacon, 3 cloves garlic, 1 cup of peas, 1 cup cream, and 1 1/2 cups Parmesan. We also fried everything in the bacon grease and omitted the oil. For some reason, our parmesan didn't melt, so we had to microwave it after it was done. Next time, we will leave the mixture on the hot (but off) burner while the fettucini is cooking to make sure everything melts together. We may also add chicken or shrimp to make it heartier. Great recipe!
Turned out great for dinner, but needs a little more spice or something. A bit bland for our taste. Gonna keep this recipie and build from there.
This would have been a five star if I'd read the reviews first and browned and drained the bacon before adding the onions and shallots. The bacon didn't crisp up and the onions caramalized right to the pot. That said, it tasted great.
Dry and totally not worth the unhealthiness! I added peas to have some redeeming health value, but I would not try this again.
I cook the bacon flat on cookies sheets in the oven and saute a large chopped onion in a frying pan. I add a cup of heavy cream to the onion pan after I pull it off flame. I beat three whole eggs which I toss with the cooked pasta first by itself. Delicious!
I made this completely by the recipe for Valentine's Day (my wife loves carbonara). It was fantastic! Very rich and tasty. The only thing I can say is just be sure your pasts is done (I've had trouble timing my ribbon pastas as perfectly as spaghetti).
oh my god this was TO DIE FOR! Here is what i did: used 200 grams pancetta, I would use 100 more grams next time, but a pound seems like too much. I used 3/4 cup heavy cream, 1/4 cup skim milk, 1 cup parmesan cheese and 4 egg yolks for the sauce.. it was very creamy and not dry at all that way. .my family loved it.. I didnt have shallots so i used half of a large onion and 2 green onions.. and omitted the garlic .. wow, great recipe! this is my new favorite pasta dish :D
This was awesome.... just like the restaurants! I made a few edits however. I used only a 1/2 of an onion and used 4 large garlic cloves. I used thick smoked bacon and added peas at the end of the cooking. I added 1 cup of cream and the parm at the end of the cooking time and kept on low to warm. I didn't add eggs at all. This was so yummy! I also made my own fresh fettucini.... a must!
This recipes is absolutely fabulous! It's also fairly easy (just prep everything before you start cooking). Also, try the sauce without the bacon. It makes a fabulous alfredo sauce.
maybe it was something I did, but this creation did not turn out well, the sauce did not come together, I even tried heating it up on the stove to allow the cheese to melt in, but it just didn't absorb into the pasta, it became more of a separate entity w/in the dish. I did add chicken & mushrooms, it was tolerable to eat, my BF who had been working in the yard for 6 hrs straight came in & gobbled it down, however, he was starving. I may give this a go again at some point.....
I made this type of sauce for the very first time after having had it "out". I was very disappointed. By the time the bacon got evenly browned the shallot was burned which added a horrible flavor to the overall finished dish. The extra grease from the combination of the olive oil and bacon made a very heavy feeling on the stomach after only a couple of mouthfuls. If I made this again I would not use the olive oil and I would render the fat off the bacon first. Remove the bacon and then saute the shallot, onion and garlic. I would use 2 eggs, complete with whites or egg substitute to try to keep this heavy dish "light" and I would use 2% milk or evaporated skim milk. I was overall very disappointed in the results.
Absolutely fabulous! And the recipe lends itself to tweaking. For instance adding a little less cream, or more cheese, or using ham instead of bacon. Always turns out great!
This recipe it's excellent, nice and creamy and full of flavour. Definitely will make it again.
Had never made Carbonara before, and this was really good. I used about 7 pieces of leftover bacon from breakfast and added chicken (thin strips and cooked separately) to make up the difference. I also heated everything up together in the skillet just before serving as another reviewer suggested, and it was delicious. Even the kids liked it!
Soooo Good!!! Add less fetuccine and it will be more saucy. I used only sweet onion and garlic with the bacon and it was amazing.
It was o.k., I don't know about just mixing the sauce and throwing it on the noodles b/c then it tastes all grainy from the Parmesan. I think next time I'll try to slowly heat the sauce just enough to melt the cheese before pouring it on top.
This is one of my favorite pasta recipes ever. I always get rave reviews when I make it and everyone always asks for the recipe. Thank you, thank you!
This is so delicious! I make this all the time.. I add pees and 1 cup of parmesan since my husband and I love cheese. Sometimes I omit the shallots since I don't always have it on hand.. But yummm I love this and so does anyone who eats this..
was really yummy... might use more cream next time. worked out great though - everyone loved it!
This recipes is absolutely fabulous! It's also fairly easy (just prep everything before you start cooking). Also, try the sauce without the bacon. It makes a fabulous alfredo sauce.
I thought it was great. My hubby not so much. Also, I added chicken and it was delicious.
I found this recipe to be very good. But too greasy. Next time drain the grease from the bacon mixture before mixing it all.
I hate to do it because I so do not like being critical of others creativity but this recipe was very bland to me and my family. Also, the sauce was a bit too gritty. I think that it might have been better to use fresh grated parmesan instead of shredded. It became a little clumpy as we ate it.
My husband and I have made this carbonara a few times and each time it is delicious! Even our 5 year old son likes it! Highly recommend!!!
Holy cow! New favorite recipe! This is the very best carbonara recipe I've ever tried!
SOOOOOO RICH AND GREASY i felt like i had to shower after eating this. Good but so unhealthy I would eat this maybe once a year.
Yum! I made this for my roomie and me, and we didn't mind at all the giant pot of leftovers!
mmmmmmmmm good stuff. I used turkey bacon and whole wheat spaghetti and it was still delicious.
we loved it! so easy! I substituted the heavy cream for milk b/c we didn't have any and it was still really good!
This was delicious and so easy to make. I subsituted cream with coconut cream and it added a really lovely nutty flavour. I am looking forward to making it again and adding some more vegetables. Must try.
Just awesome. This was my first attempt at a carbonara dish, and it turned out just great! Thanks for the recipe!
Absolutely delectable! This is now my husband's favorite dish. I make it once a week now. I use half & half instead of cream. Last time I added in shrimp and scallops. Great!
I forgot to read the other reviews that mention to make the bacon separately, so all the onion, bacon and shallots burned and made the sauce unedible. Sorry, I didn't like this.
Excellent, but a heart breaker. This recipe called for an entire package of bacon. Are you kidding? Now I LOVE bacon, but this could give you a serious heart attack just thinking about it. I did it according to the directions the first time and it was very tasty even though I forgot the garlic. (And why add oil when you're going to saute the onions in the bacon grease anyway?) NEXT time, however, I plan on microwaving the bacon on paper towels to get the stuff cooked faster (it took forever to saute) and get the fat crispy without loading the dish with bacon grease. I will save a strip or two to saute the onion. I might even cut back on the quantity of bacon. But otherwise it is really good. I didn't give it 5 stars just because it's a total artery clogger.
Fabulous! I have only had carbonara once in a restaurant, and have never been able to get close to the taste. This was perfect. The only things is I needed more sauce, because I had throat surgery, and I have to have wet everything to get it to go down..2 thumbs up.
excellent,easy-to-follow recipe; went down so well at home i had to make it two nights in a row. well woth trying, very little effort involved...
Outstanding Dish and easy to make. The only change I made was that I used one and half cans of evaporative milk since I did not have any heavy cream. This is a recipe I well definitely make again and again!
This is an amazing side or main dish, I didn't have any shallots or heavy cream so I omitted the shallots and subsituted the heavy cream with about a quarter cup of cream cheese... Totally yummy!!
Delicious!! I did add my own touches. I added 1# of chicken breasts and 1/4 cup of sundried tomatoes. My husband couldn't quit smiling!!
I love this! I also cut up some chicken and stir fry it to make it a chicken version. Goes really nice with this recipe.
delicious! this is practically the closest thing to restaurant-quality carbonara that I've tried. I added peas for color and extra nutrition. Also, the sauce is pretty thick, so I added a splash of skim milk to thin it out. Shallots are what make this recipe so great- don't substitute them! yummy!
I loved this recipe but unfortunately I had to take off a star for the kid rating. My kids really didn't like it I don't know why. I did in fact reduce the bacon to half a pound and it was still really good.
APPEARANCE: 5/5 AROMA: 5/5 SAUCE: 5/5 BLEND: 3/5 OVER-ALL TASTE: 4/5 I made this on the night of December 31, 2012 and asked the opinion of the ones who tasted, and they liked it. What i didn't like about it is the sandy/course feeling in the mouth due to the grated Parmesan cheese and a dry feeling in the mouth, i should have doubled the sauce to increase the creaminess and avoid the outcome to be dry. Well, I just started cooking and this one is a keeper ^_^ and by the way, the taste is soooo great! Don't forget to add salt and pepper in the preference of your taste! N.J.D.R
