Fettuccine Carbonara

By Marge Perry & David Bonom
This classically made pasta with carbonara sauce is everything this unspeakably rich, creamy dish should be and more—and yet, is surprisingly simple to make.
  • Course: Lunch


  • fettuccine pasta
  • garlic clove
  • grated Parmigiano-Reggiano cheese
  • ground black pepper
  • heavy cream
  • large eggs
  • thick sliced bacon


  1. Bring a large pot of salted water to a boil, add the pasta and cook according to package directions
  2. Heat a large nonstick skillet over medium. Add the bacon and cook, stirring occasionally, until starting to brown, 5 to 6 minutes. Add the onion and garlic and cook, stirring occasionally, until beginning to brown, about 4 minutes, Add the fettuccine and cook until hot, about 1 minute. Combine the eggs, cheese, milk, and pepper in a small bowl. Remove the skillet from the heat and stir in the egg mixture, stirring until the sauce is thick and creamy. Serve immediately.