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Fettucine Carbonara

A simple, easy to cook dish that you can whip up any time!

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  • 2 free range eggs

  • 4 short cut bacon slices (all fat removed)

  • large handful of parmesan cheese

  • paprika, sprinkle of

  • freshly ground black pepper

  • handful of flat leaf parsley

  • 120g per person of your choice of pasta - i like to use fettucine, penne of the bow varieties

  • measuring cup

  • knife

  • wooden spoon

  • saucepan

  • frying pan

  • 1 side plate

  • 1 brown paper bag


  • 1.

    Cut bacon up into slices and cook in frying pan for a few minutes until lightly brown. Remove from frying pan, and place on the brown paper bag on top of the side plate to remove any excess oil.

  • 2.

    Add the two eggs, parmesan cheese, paprika, freshly ground black pepper to the measuring cup and beat together.

  • 3.

    Cook pasta. Reserve two tablespoons (or there about) of the cooking water to be used later on.

  • 4.

    Strain pasta and return to saucepan.

  • 5.

    Add the cooking water to the pan.

  • 6.

    Add the mixture of eggs, parmesan cheese etc into the saucepan, stirring constantly as the heat of the pasta will start to cook the egg yolk slightly. Add fresh parsley leaves and serve.

  • 7.

    If the egg hasn't started to cook slightly, turn the heat on under the saucepan for a few seconds, make sure the eggs don't start to curdle however.

  • 8.



You have to work quickly once you return the pasta to the saucepan after cooking. You just want to lightly heat the eggs.

It’s the easiest recipe I know!

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