This delicious fettuccine carbonara is full of tasty goodness. A nice salad is a good idea to go with it. It’s enough for a complete meal.


  • Five teaspoons of olive oil
  • Four shallots, diced
  • 1 pound bacon, cut into strips
  • One large onion, cut into thin strips
  • One clove of garlic, chopped
  • 1 (16-ounce) package dry fettuccine pasta
  • 3/4 cup shredded Parmesan cheese
  • 1/2 cup heavy cream
  • Three egg yolks
  • salt and pepper to taste


    1. Over medium heat, heat olive oil in a large saucepan. Sauté shallots till softened. Stir in the bacon and onion. Cook and stir until evenly brown. When bacon is half-done, stir in garlic. Turn off the heat.
    2. Bring a large saucepan of water to a boil. Cook the pasta for 8-10 minutes or until it is al dente. Drain the pasta and return it to its original pot.
    3. Whisk together Parmesan cheese, cream, and yolks in a large bowl. Pour bacon mixture over pasta; stir in the cream mixture—season with salt.