Fettuccine Carbonara Recipe
Fettuccine Carbonara Recipe photo by Taste of Home
Next Recipe

Fettuccine Carbonara Recipe

Read Reviews
3.5 8 8
Publisher Photo
When a man at church found out how much my family likes fettuccine carbonara, he shared his Italian grandmother's recipe with us. I've made it my own over the last 25 years. Grated Parmesan cheese works just as well as Romano. —Kristine Chayes, Smithtown, New York
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 1/2 pound Jones Dairy Farm Dry-Aged Bacon strips, chopped
  • 1 package (16 ounces) fettuccine
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 cup half-and-half cream
  • 4 large eggs, lightly beaten
  • 1/2 cup grated Romano cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon minced fresh parsley
  • Additional grated Romano cheese, optional

Nutritional Facts

1 cup (calculated without additional cheese): 495 calories, 19g fat (9g saturated fat), 162mg cholesterol, 684mg sodium, 56g carbohydrate (4g sugars, 3g fiber), 25g protein.


  1. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan.
  2. Meanwhile, in a Dutch oven, cook fettuccine according to package directions. Drain; return to pan.
  3. Add onion to drippings in skillet; cook and stir over medium heat 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Reduce heat to medium-low. Stir in cream. In a small bowl, whisk a small amount of warm cream into eggs; return all to pan, whisking constantly. Cook 8-10 minutes or until a thermometer reads 160°, stirring constantly.
  4. Stir cheese, salt, pepper and bacon into sauce. Add to fettuccine and toss to combine. Sprinkle with parsley and, if desired, additional cheese. Serve immediately. Yield: 6 servings.
Originally published as Fettuccine Carbonara in Simple & Delicious June/July 2014

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Fettuccine Carbonara

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
CMichaels User ID: 7564161 261553
Reviewed Feb. 19, 2017

"This was a mess for me. The eggs started to scramble and was a disaster"

timmel User ID: 759358 232217
Reviewed Sep. 2, 2015

"This was just OK. Hubby didn't like how the bacon overpowered the dish. Maybe Italian bacon is different than American?

Lots of reviewers said there wasn't much sauce. I don't think true Italian dishes have a lot of sauce. After all if you spent an hour making homemade pasta, you'd want to be able to taste it!"

Laylay0308 User ID: 8301362 230121
Reviewed Jul. 24, 2015

"I added peas to my sauce which gave it some more texture and flavor. However, I did find the recipe to be very eggy and rich. It wasn't bad but needed something to thin it out or take away the richness."

Brilynne1985 User ID: 8312715 229717
Reviewed Jul. 18, 2015

"This was delicious. Next time I think I will add some veggies like mushrooms or peas or asparagus. This recipe was easy enough for a weeknight dinner."

elwakefield1214 User ID: 8263160 220719
Reviewed Feb. 17, 2015

"I added pasta water to the sauce to help make up for what the pasta soaks up. Was a big hit with the picky eaters in my family."

keverwann User ID: 1807985 121543
Reviewed Aug. 27, 2014

"I only had turkey bacon and angel hair pasta, so I used that. The sauce was almost non-existant, so if I make this again, I would double the sauce. I also had a hard time measuring the temperature of the sauce in my skillet because the liquid level was so low. Besides for those annoyances, the taste was fine. I prefer my carbonara with fresh mushrooms, peas, and lots more fresh ground pepper."

Beema User ID: 446601 200445
Reviewed May. 17, 2014

"I read the review by annrms before I made this recipe, and I added a tablespoon of oil to the cooking water for the pasta.. this sometimes helps to keep the pasta from absorbing so much of the sauce. Instead of adding more half and half, which I thought would make it too soupy, I added 1/2 cup sour cream. The end result was wonderful. Upon reheating, I added a bit more half and half, and it was perfect, the second time around. As a volunteer field editor, I am happy to recommend this recipe, with the adjustments mentioned."

annrms User ID: 2649709 153558
Reviewed May. 14, 2014

"I made this using whole grain pasta. It is delicious, but after plating, the sauce was totally absorbed into the pasta. Next time I will use a little more half and half."

Loading Image