Fettuccine Carbonara
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.
6 Servings
Ingredients
- 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
Instructions
Prepare the Bacon and Vegetables:
- 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:
- 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:
- In a medium bowl, whisk together the shredded Parmesan cheese, heavy cream, and egg yolks until fully combined.
Combine and Serve:
- 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.