Fettuccine carbonara

  • 10 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print


Fettuccine carbonara
  • 500 gram fettuccine
  • 1 tablespoon vegetable or olive oil
  • 2 clove garlic, thinly sliced
  • 8 bacon rashers, rind removed, coarsely chopped
  • 100 gram baby spinach leaves
  • 4 eggs
  • 300 millilitre cream
  • 3/4 cup freshly grated parmesan
  • 2 tablespoon chopped flat-leaf parsley


Fettuccine carbonara
  • 1
    Bring a large saucepan of salted water to the boil. Cook pasta 8-10 minutes, or until tender.
  • 2
    Meanwhile, heat oil in a large frying pan over moderate heat. Add garlic; cook, stirring, 30 seconds or until golden brown. Transfer to paper towels, to drain.
  • 3
    Add bacon to pan; cook, stirring, 4-5 minutes or until browned. Add spinach; stir until just wilted. Remove from heat. Whisk eggs, cream and half the parmesan in a large jug.
  • 4
    Drain pasta; add to spinach mixture. Add egg mixture to pasta and spinach; toss to combine. Spoon pasta into shallow serving bowls. Serve sprinkled with garlic, parsley and remaining parmesan.


Pasta must be hot when you add egg mixture; the heat from pasta thickens sauce.