fettucine carbonara

Noodles & Pasta

Fettucine Carbonara

Silky pasta tossed with eggs, Parmesan, bacon, and black pepper. This Roman classic is rich and creamy without needing cream—quick, decadent, and full of character.

Ingredients

1 pound dry fettuccini noodles 8 slices bacon
4 eggs
1/2 cup grated parmesan cheese 1 1/4 cups heavy cream
ground black pepper to taste (optional)

Directions

Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
Fry bacon in skillet over medium heat until crispy, remove and drain on paper towel. Chop with knife into bits.
Beat the eggs, cheese and cream in a bowl, then add the bacon. Pour over the pasta in the pan and toss gently using tongs.
Return the pan to a very low heat and cook for 1 to 2 minutes, or until slightly thickened. Don't overheat or the eggs will scramble. Season well with black pepper and serve.