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I've used this recipe for a long time - have never found a better Carbonara recipe.

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Rate this recipe 4.5/5 (19 Votes)


  • 4 ounces pancetta or bacon
  • 3 cloves garlic, cut into halves
  • 1/4 cup white wine
  • 1/3 cup of heavy cream
  • 1/2 pound of fettuccini or spaghetti
  • boiling salted water
  • 1 large egg
  • l large egg yolk
  • 2/3 cup shredded parmesan cheese
  • large pinch pepper


Adapted from


Step 1

Cook and stir pancetta/bacon and garlic in 10 inch skillet over medium heat until pancetta/bacon is light brown, about 4 minutes. Discard garlic and all but 2 tablespoons of the drippings.

Add wine to skillet, cook over medium heat until wine is almost completely evaporated, about 3 minutes. Stir in cream and cook and stir for 2 minutes. Remove from heat.

Cook fettuccine in large saucepan of boiling salted water just until al dente, 6 to 8 minutes. Drain well and return to dry saucepan.

Whisk egg and egg yolk in a small bowl; whisk in 1/3 cup of the cheese and the pepper. Pour bacon-cream mixture over the fettuccine in the saucepan and toss to coat. Heat over medium-low heat just until hot. Stir in egg-cheese mixture. Toss to coat evenly. Immediately remove from heat. Serve with remaining cheese.


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