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Fettuccine Carbonara

Creamy Fettuccine Carbonara

Craving serious comfort food? Whip up this ultra-creamy Fettuccine Carbonara recipe in just 20 minutes! Loaded with crispy pancetta—no heavy cream required!
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Course: Dinner, Main Course
Cuisine: Italian
Keyword: bacon pasta, creamy pasta, fettuccine carbonara
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings

Equipment

  • Large pot
  • Large skillet
  • Whisk

Ingredients
  

Ingredients

  • 16 oz dry fettuccine pasta
  • 8 slices thick-cut bacon chopped into small pieces
  • 3 large eggs
  • 1 cup freshly grated Parmesan cheese plus extra for garnish
  • 2 cloves garlic finely minced
  • 0.5 tsp freshly ground black pepper
  • 0.25 cup fresh parsley finely chopped (optional)

Instructions

  • Bring a large pot of generously salted water to a rolling boil. Drop in the fettuccine and cook according to the package directions until it reaches al dente. Carefully scoop out and reserve about 1 cup of the starchy pasta cooking water before draining the noodles.
  • While the pasta is boiling, set a large skillet over medium heat. Toss in the chopped bacon and cook until nicely browned and crispy, which should take roughly 5 to 7 minutes.
  • Add the minced garlic directly into the skillet with the bacon and its rendered fat. Sauté briefly for about 30 seconds to 1 minute, just until fragrant. Take the skillet completely off the stove burner.
  • In a small mixing bowl, aggressively whisk the large eggs, grated Parmesan cheese, and black pepper until perfectly smooth and well combined.
  • Transfer the hot, drained fettuccine directly into the off-heat skillet. Toss the noodles thoroughly so they are evenly coated in the rich bacon drippings.
  • Working quickly, pour the egg and cheese mixture over the pasta. Vigorously toss the noodles using tongs, splashing in a few tablespoons of the reserved hot pasta water at a time. The residual heat will gently cook the egg and melt the cheese into a luxurious, glossy sauce without scrambling the eggs.
  • Serve right away while hot, topping each plate with a generous sprinkle of extra Parmesan cheese, black pepper, and the fresh parsley if using.

Notes

It is crucial to remove the skillet from your heat source entirely before adding the egg mixture. If the pan is too hot, the eggs will scramble rather than forming a silky emulsion. Always opt to grate your own Parmesan from a block; pre-shredded cheese contains anti-caking additives that will cause your sauce to turn out gritty rather than smooth.
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