Carbonara fettuccine recipe

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If you are looking for a delicious quick meal that is ready in less than half an hour from scratch, then this Italian classic is the meal for you.

  • Yield: 4 Servings
  • Preparation Time: 10 Minutes
  • Cooking Time: 15 Minutes
  • Total Time: 25 Minutes


  • ¾ lb (350 g) fresh fettuccine pasta
  • 1 oz (30 g) butter
  • A handful of brown mushrooms, washed and sliced
  • 50 mm (2”) clump of freshly ginger, grated
  • 2 tbsp (30 ml) fresh rosemary finely chopped
  • ½ cup (125 ml) light thickened cooking cream
  • 1/3 cup (80 ml) parmesan, finely grated
  • Salt and freshly ground black pepper to season
  • 2 eggs
  • 2 egg yolks
How to Make It
  1. Cook the fresh pasta according to the packet directions.
  2. Now, on a medium heat, melt the butter in a large saucepan and add the sliced mushrooms. Cook to a light golden colour (about 5 minutes).
  3. Add the ginger and rosemary, stirring constantly for about 1 minute.
  4. Now drain the pasta and return to saucepan. Add both the egg and bacon mixtures to the pasta. Heat for a minute, folding gently over low heat until sauce thickens and sticks to the pasta. Serve hot immediately.

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