Fettuccine Carbonara

6
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In

Recipe: #27871

September 01, 2017



"From our daily newspaper The West Australian, times are estimated."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (315.6 g)
  • Calories 879.9
  • Total Fat - 54.4 g
  • Saturated Fat - 21.1 g
  • Cholesterol - 965.4 mg
  • Sodium - 870.5 mg
  • Total Carbohydrate - 60.7 g
  • Dietary Fiber - 7.9 g
  • Sugars - 3.4 g
  • Protein - 37.4 g
  • Calcium - 255.5 mg
  • Iron - 3.6 mg
  • Vitamin C - 4.4 mg
  • Thiamin - 0.5 mg

Step 1

Cook pasta in a large saucepan of boiling salted water until tender and then drain, reserving 1/4 cup of the cooking water and keep pasta warm.

Step 2

Meanwhile, heat oil in a large, deep frypan over a medium to high heat and add bacon, cook, stirring occasionally for about 5 minutes, or until crisp and then add onion, garlic and mushrooms and cook, stirring occasionally for 3 minutes, or until soft and then reduce heat to medium.

Step 3

Whisk cream and yolks in a small bowl, and add to pan with warm pasta and reserved water and stir over heat until hot and then stir in herbs and grated parmesan and season with salt and pepper.

Step 4

Serve immediately and garnish with extra shaved parmesan and chopped chives.

Tips & Variations


No special items needed.

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