Fettuccine Carbonara

Ah, Fettuccine Carbonara. Never has there been a simpler recipe that caused me so much concern.

Now I’ve read through my fair share of cookbooks and it seems each cookbook has its own version. Some with cream, some with yolks only, some with an uneven mix of yolk and whites. This one was shared with me by a chef friend Andrew Carson, and worked bloody well for me.

The detail

Serves 2, cheap, easy difficulty.


  • Fettucine (approx half a packet)
  • Pancetta (100g, as much as you want, the more the better I say)
  • 1/2 an onion (finely diced)
  • 1 clove of garlic (crushed)
  • 2 Eggs (1 per person)
  • 1-2 tablespoons of cream (if desired, I don’t)
  • Parsley (1/4 of a bunch)
  • Good handful of parmesan


  1. Put on your large pot of salted water to boil
  2. Meanwhile slowly cook the pancetta and onion on a low heat in a heavy based pan

    Slowly simmer the pancetta

  3. Break 2 eggs into a bowl and whisk with a fork
  4. To the eggs add salt and pepper, parsley, parmesan and cream (if using)

    2 eggs, parsley, parmesan and seasoning

  5. Once the pancetta is cooked turn the heat off and leave it to sit on the stove. Only at this stage should you put your pasta in. (I’ve made my own pasta here, but packet pasta will work too)

    Fresh pasta

  6. Cook your pasta until al dente.
  7. Drain the pasta, reserving a small amount of the water.
  8. Add pasta to the pan and mix through.
  9. Add the egg mixture and mix through. Add some of the reserved water to help the sauce mix properly with the pasta.

    Stir through your fresh pasta and egg mixture

    Serve up time

  10. Serve with parmesan on top!

    Fettuccine Carbonara

Hint: You can add chicken with the pancetta at the start of the dish, or avocado at the end of the dish.

About johnsonskitchen



  1. I’ve never been able to figure it out – what does Al Dente mean??

  2. I make this once in a while and it goes down a treat.

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