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Fettuccini Carbonara

Course dinner
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Author Joyful Homemaking


  • 1 pound of fettuccine
  • 1/4 cup of cream
  • 1/2 pound of cooked chopped bacon
  • 3/4 cup of grated Parmesan cheese
  • 1/4 c butter melted (if noodles get dry, can add more)
  • 4 eggs
  • parsley for garnish optional


  • Let the cream and eggs come to room temperature (or do what I did, and microwave for about 30 seconds). Cook your fettuccini noodles in boiling salted water according to the directions on the box.
  • Whip the eggs and cream lightly just till blended. When the fettuccini is cooked, drain, and then immediately pour in the melted butter and the cream and egg mixture. You want your fettuccini to be hot enough to cook the eggs. So mix it all together till your eggs look nice and scrambled. I even put my mixture on the still warm burner as I mixed it. You do not want raw eggs!
  • When you can see that your egg is done, mix in the Parmesan cheese and the bacon and garnish with fresh chopped parsley if desired.
  • Serve immediately.