How to Make Fettuccine Carbonara

This easy to make Fettuccine Carbonara recipe is a truly luscious, mouth-watering pile of lip-smacking goodness. You can experiment with its ingredients to come up with a low-fat version. It makes a nice complete light meal for your family and guests. You can serve it with fresh salad to make it more mouth-watering. Tortellini Carbonara is a delicious version of Fettuccine Carbonara.

This Fettuccine Carbonara recipe makes two large servings, but you have the option available to double the ingredients for a group. It is easy to make, creamy, and pleasing – with minimal fuss.

Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Utensils: Deep saucepan, pot, strainer or colander, bowl, stirrer

Ingredients:
Salt: 1 to 2 tablespoons
Dry fettuccine pasta – sufficient for 2 servings
Olive oil – extra virgin oil is preferred
Rashes bacon – thinly sliced: 6
Button mushrooms – finely sliced (Optional): 5
Brown onion – nicely diced: ½
Cloves garlic – finely crushed: 2
Egg yolks (yellow portion) – thoroughly beaten: 3
Cream: ½ cup
Cracked pepper
Parmesan cheese for garnishing (optional) – finely grated
Fresh Parsley leaves – finely chopped

Instructions

  • 1

    Fill a two-third portion of a large deep saucepan with water.

  • 2

    Add in 1 to 2 tablespoons of salt and stir until it dissolves.

  • 3

    Cover the pot or saucepan and set it on the stove.

  • 4

    Turn on the heat at medium range and bring the water to a rapid boil.

  • 5

    Add fettuccine pasta to boiling water and cook them until lightly tender, following the instructions given on the packet.

  • 6

    During the meantime, pour some olive oil into a large frying pan or skillet and heat it on another stove with medium heat range.

  • 7

    Once the oil is properly warm, add in the thinly sliced bacon strips and the finely diced brown onion. Stir fry until the bacon changes its colour and onion cubes are lightly brown.

  • 8

    Top the bacon mixture with mushrooms and the crushed garlic cloves. Let it simmer for 3 to 5 minutes. Remove the bacon-mixture from heat and set aside, with the lid on the top.

  • 9

    Get back to the fettuccine pasta. Remove the saucepan from heat and drain the pasta with the help of a large colander or strainer. Rinse under tap water for one minute and strain well until excess water is removed.

  • 10

    Without delay, shift the cooked fettuccine pasta into the deep saucepan and put it back on the stove with very low heat range.

  • 11

    Stir in the finely beaten egg yolk and rich cream. Cook this mixture for 3 to 5 minutes or until it forms a thick but smooth creamy sauce.

  • 12

    Mix in the previously prepared bacon-mushroom mixture and lightly stir until  all of the ingredients are incorporated together.

  • 13

    Take away the saucepan from the heat and pour  the Fettuccine Carbonara into a glass bowl.

  • 14

    Season the Fettuccine Carbonara with some finely ground black pepper.

  • 15

    Sprinkle some finely chopped fresh parsley and grated Parmesan cheese over the top and serve warm.

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