Main Meal Recipes > Fettuccine alla Carbonara

This recipe is part of the June 2008 Recipes Menu

Starter - Savoury Baked Tomatoes
Main Course - Fettuccine alla Carbonara
Dessert - Summer Strawberry Pudding

How to make fettuccine alla carbonara:
A classic Italian dish. Ideal for a long hot summer evening meal or for a light lunch dish. Serve with a crisp chilled white wine.


Fettuccine alla Carbonara
12oz fettuccine
3 tablespoons olive oil
1 onion, peeled and finely chopped
6 rashers back bacon, de-rinded and chopped
6 tablespoons dry white wine
4 egg yolks
4 tablespoons double cream
3oz parmesan cheese, grated
2 tablespoons chopped parsley
1 clove garlic, peeled and crushed
salt and pepper
(see measure conversions for more information)


- Cook and drain the fettuccine.
- Meanwhile fry the onion in olive oil until softened.
- Add the bacon to the onion.
- Fry gently until well cooked.
- Add the wine.
- Cook over a low heat until the liquid has reduced.
- In a basin, beat together the egg yolks, cream, parmesan, parlsey, garlic, salt and pepper.
- Stir the bacon and cream mixture into the hot fettuccine.
- Serve immediately.