Fettuccine Carbonara

Fettuccine Carbonara with bacon, Parmesan, shallots, cream, and eggs. A quick, creamy pasta that’s surprisingly easy and totally comforting.

this Recipe

You ever have those nights where cooking feels… impossible? Like, you stare into the fridge hoping something will magically appear? Yeah. That was me.

I still remember the first time I made Fettuccine Carbonara. It wasn’t planned. I was already wearing my comfiest sweatpants, the kind that scream “we’re ordering takeout,” and yet — no one could decide on what to order. I mean, how hard is it to pick pizza or Thai, right? Apparently very.

So there I was, hungry, a little cranky, and pretty much ready to pour cereal into a mixing bowl and call it dinner. But then… I spotted bacon. And pasta. And eggs. Hmmm. The idea popped into my head outta nowhere — Fettuccine Carbonara.

I’d always thought carbonara was this delicate, intimidating thing. You know, something serious chefs make on cooking shows while tossing pasta like they’ve done it since birth. But that night? Desperation pushed me past fear.

And guess what? It was so easy. And so, SO good. Like… fork-straight-from-the-pot good. I didn’t even bother plating it nicely. (Sorry, Instagram.) Ever since, this recipe has been my go-to comfort dish for “I don’t wanna cook” nights. Which, let’s be honest, happens more than I care to admit.

Why You’ll Love This Fettuccine Carbonara Recipe?

Here’s the thing about Fettuccine Carbonara. It’s simple. Almost suspiciously simple. But when you take that first bite? It’s anything but basic.

The creamy sauce (with no actual cream in the traditional recipe — surprise!) coats every strand of pasta like it was born to do so. The salty bacon? Oh, it shines. And the Parmesan adds that nutty, cheesy punch you didn’t know you needed.

The best part? No need to bust out ten pans or stress about fancy ingredients. It’s fast, friendly, and honestly kinda forgiving. Forgot the parsley? Who cares. Added extra bacon? That’s living.

It’s that perfect mix of rustic and indulgent. You feel fancy and cozy at the same time. That’s not easy to pull off, but this recipe does it every single time.

Ingredient Notes:

Not gonna lie, I love a recipe that doesn’t make me write a 30-item grocery list. Here’s what you need — and why it matters:

• Olive Oil: Just a little for cooking. Not the star, but plays its role.

• Shallots: Milder than onions. Adds a hint of sweetness. Use onions if that’s all you’ve got. I do.

• Bacon: This is where the magic happens. Salty, crispy, irresistible.

• Onion: Supports the shallots and adds depth. Teamwork!

• Garlic: Just a touch for that cozy aroma that makes people say, “Mmm, what’s cooking?”

• Fettuccine: The sauce clings to this pasta like glue (but tastier).

• Parmesan: The cheesy backbone of this dish. Fresh grated makes a difference — but no judgment if you use pre-shredded.

• Heavy Cream: Not exactly traditional, but makes the sauce silky and lush.

• Egg Yolks: The real MVP. They make the sauce creamy without actually scrambling.

• Salt & Pepper: Don’t skip. The pasta needs that love.

How To Make Fettuccine Carbonara?

Okay, ready? Here’s how it goes down — and yes, it’s as easy as it sounds.

1. Heat up olive oil in a large pan. Not screaming hot, just medium. Add shallots, and cook until soft. Toss in the bacon and onions. Stir and let them mingle until the bacon’s crispy and the onions are soft and golden. When you’re halfway there, throw in the garlic. You don’t want that burning — trust me, burnt garlic is the worst.
2. While that’s doing its thing, boil your pasta in salty water. Al dente is your goal. Nobody wants mushy noodles here. Drain and pop the pasta back into the pot.
3. Now, whisk up your Parmesan, heavy cream, and egg yolks in a little bowl. Kinda looks weird, but stay with me.
4. Pour the bacon and onion mixture over the pasta. Stir it up so everything’s coated. Then, while it’s still warm, pour in that cheesy egg mixture. Stir fast — this is the moment. The heat from the pasta cooks the eggs just enough to make a rich, silky sauce.
5. Season to taste. And then? Dig in while it’s still hot and dreamy.

Storage Options:

So… Fettuccine Carbonara isn’t exactly known for being leftover-friendly. That sauce is at its best when it’s fresh and glossy. But hey, life happens.

Pop any leftovers in an airtight container and stash in the fridge for up to 3 days. When you’re ready to relive the magic, warm it slowly. I mean low and slow. Add a splash of cream or milk to loosen it up.

Freezing? Eh. I wouldn’t. The sauce just doesn’t bounce back right.

Variations and Substitutions:

The beauty of carbonara? It plays nice with substitutions. Here’s how you can tweak:

• Pasta: No fettuccine? Use spaghetti, linguine, even penne. I’ve tried them all.

• Bacon: Pancetta or prosciutto work too. Just keep it salty and crispy.

• Shallots: If onions are all you’ve got, they’ll do just fine.

• Cream: Skip for a more traditional version, or use milk if you’re out.

• Extras: Add peas, spinach, or mushrooms if you’re feeling wild.

Make it yours. That’s kinda the point.

What to Serve with Fettuccine Carbonara?

This dish totally holds its own, but sometimes it’s fun to dress it up:

• Crisp Salad: Light and refreshing to balance the richness.

• Garlic Bread: Always yes.

• Roasted Veggies: Broccoli or asparagus make perfect sides.

• A Glass of Wine: White or red. Whatever makes you happy.

Or, honestly… skip the sides and go all in on the pasta. No shame.

Frequently Asked Questions:

Is Fettuccine Carbonara tricky to make?
Not even a little. If you can stir, you’re golden.

Can I make it ahead of time?
It’s better fresh, but leftovers work in a pinch.

Is it gluten-free?
Not as-is. But swap in gluten-free pasta and you’re good.

And that’s the story. Fettuccine Carbonara — the creamy, dreamy pasta that went from intimidating to my weeknight hero real quick. Once you make it, you’ll get it. Simple, comforting, a little indulgent… and totally worth the minimal effort.

What’s your twist? Extra bacon? A handful of peas? Let me know — I love hearing how people make recipes their own!

Keep the Flavor Coming – Try These:

Delicious Mini Pecan Pies – A Sweet Bite of Heaven

Butterfinger Balls Recipe

Pumpkin Pecan Cobbler

Fettuccine Carbonara

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

This Fettuccine Carbonara features tender pasta coated in a rich, creamy sauce with bacon, Parmesan, and egg yolks. A comforting Italian classic ready in just 35 minutes.

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6 Servings

Ingredients

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• 5 teaspoons olive oil
• 4 shallots diced
• 1 pound bacon cut into strips
• 1 large onion cut into thin strips
• 1 clove garlic chopped
• 1 16 ounce package dry fettuccine pasta
• ¾ cup shredded Parmesan cheese
• ½ cup heavy cream
• 3 egg yolks
• Salt and pepper to taste

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Instructions

 

Prepare the Bacon and Vegetables:

1. In a large heavy-bottomed saucepan, heat the olive oil over medium heat. Add the diced shallots and sauté until softened. Incorporate the bacon and sliced onion, stirring frequently, and cook until the bacon becomes evenly browned. When the bacon is about halfway cooked, stir in the chopped garlic. Continue cooking until fragrant, then remove the saucepan from heat.

Cook the Pasta:

1. In the meantime, bring a large pot of lightly salted water to a boil. Add the fettuccine and cook for approximately 8 to 10 minutes, or until al dente. Drain the pasta thoroughly and return it to the cooking pot.

Prepare the Sauce:

1. In a medium bowl, whisk together the shredded Parmesan cheese, heavy cream, and egg yolks until fully combined.

Combine and Serve:

1. Pour the bacon mixture over the cooked fettuccine and stir to evenly distribute. Next, add the cream and egg mixture to the pasta and quickly toss to coat. The heat from the pasta will gently cook the egg yolks, creating a smooth and creamy sauce. Season with salt and pepper to taste. Serve immediately.

Notes

To make this Fettuccine Carbonara gluten-free, simply substitute the traditional dry fettuccine with gluten-free pasta. Additionally, verify that the bacon and Parmesan cheese you are using are certified gluten-free, as some brands may contain additives or cross-contaminants. Once adjusted, this recipe will be suitable for those following a gluten-free diet.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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