Quick Fettuccine Carbonara
Submitted by bfamil
Silky fettuccine tossed with crispy bacon and eggs that cook from pasta heat alone. Classic Roman carbonara ready in 20 minutes with creamy sauce and no cream.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minThe magic happens when hot pasta hits beaten eggs.
Drained fettuccine goes straight from boiling water into a bowl of raw eggs, and the residual heat cooks them into a silky, glossy sauce that coats every strand.
Crispy bacon, fresh parsley, and mountains of Parmesan turn simple pantry ingredients into restaurant-worthy Italian comfort food.
Chef Tips
- Timing is everything: Have bacon crisped and eggs beaten before the pasta finishes. Once you drain the fettuccine, work fast while it’s piping hot.
- Toss constantly: As soon as pasta hits the eggs, start tossing immediately. This distributes heat evenly and prevents scrambled eggs.
- Reserve pasta water: Save ½ cup cooking water before draining. If sauce seems thick, splash in a little to loosen it.
- Freshly grated Parmesan only: Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Grate a block of Parmigiano-Reggiano for best results.
Variations
- Use thick-cut pancetta instead of bacon for more authentic Italian flavor
- Add 1 cup frozen peas in the last minute of pasta cooking for color and sweetness
- Toss in sautéed mushrooms with the bacon for earthy depth
Ingredients
Directions
Sauté the bacon in a small skillet until crisp. Remove with a slotted spoon and drain well on a paper towel.
Cook fettuccini noodles according to package instruction until firm and tender. Meanwhile, beat the eggs thoroughly in a large bowl suitable for serving. Have the cooked bacon and the chopped parsley ready at hand.
When the pasta is done, drain it immediately in a colander, and pour into the bowl of eggs and immediately begin tossing it. As the strands of pasta become coated with the beaten eggs, their heat will cook the eggs. Sprinkle the bacon, italian seasoning and parsley on, and serve immediately.
Top with lots of freshly grated parmesan cheese and freshly ground black pepper.
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