Fettuccine Carbonara

  • 10min prep
  • 15min cook
  • 4 Servings


  • 350 fettuccine

  • 4 eggs

  • 150 g bacon or pancetta, chopped

  • 100 g parmesan cheese freshly grated (plus extra for serving)

  • sea salt and cracked pepper to serve


  • Bring a large saucepan of water to the boil. Add 1-2 teaspoon salt.

  • Cook the chopped bacon or pancetta in a frying pan over medium heat until crispy. Set aside.

  • Cook the fettuccine pasta in the pot of boiling water according to the packet instructions, until al dente.

  • Meanwhile, beat the eggs in a medium sized bowl. Add the parmesan cheese and mix well.

  • When the pasta is cooked, use tongs to remove it from the pot of boiling water and straight into the frying pan with the pancetta (don’t throw away the water!).

  • Put the frying pan over a medium heat and add ¼ cup of the reserved pasta water.

  • Shake the pan for 10 seconds or until most of the water has evaporated.

  • Remove the pan from the heat and pour in the egg/cheese mixture.

  • Working quickly, stir the pasta until it has a smooth coating from the sauce.

  • Add in a little more of the pasta water if the egg mixture is too thick.

  • Season with sea salt (if needed), cracked pepper, extra parmesan, and serve immediately.