Creamy Fettuccine Carbonara with Bacon & Garlic

Creamy Fettuccine Carbonara with Bacon & Garlic: A Fast and Flavorful Take on a Classic, Created in Under 30 Minutes

Carbonara is one of those dishes that proves how little it takes to make a lot of magic. Traditionally made with spaghetti and pancetta, it’s the poster child for rustic Italian comfort food.

But here’s the reality, not all of us can pop into a store and find pancetta or Italian ham whenever we want. That's where bacon comes in. Smoky, salty, and easy to find no matter where you live, bacon gives this carbonara a bold flavor twist without losing the essence of the dish. And honestly? You won’t miss the pancetta one bit.

Instead of spaghetti, I also swapped in fettuccine. Its wide, silky ribbons are like little canvases that grab onto the creamy, cheesy sauce in the best way. The result is a hearty, rich pasta that feels as comforting as it is indulgent.

Creamy Fettuccine Carbonara with Bacon & Garlic Ingredients

(Serves 4)

• 12 oz fettuccine pasta

• 7-8 slices thick cut bacon, chopped (swap for pancetta if you have access)

• 4-6 garlic cloves, minced

• 3-4 eggs, 3 large or 4 medium

• 1 cup freshly grated Parmesan cheese (plus extra for serving)

• 2-3 tablespoons fresh parsley, finely minced

• 1 teaspoon freshly ground black pepper (plus more for topping)

• ½ teaspoon salt (or to taste, depending on your bacon and cheese)

Method

1. Cook the Pasta. Bring a large pot of salted water to a boil. Cook the fettuccine until just al dente. Before draining, reserve 1 cup of pasta water.

2. Crisp the Bacon. In a large skillet heat a small amount of olive oil over medium heat, add the chopped bacon and cook until golden and crisp. Remove with a slotted spoon, leaving a few tablespoons of rendered fat in the pan.

3. Infuse with Garlic. Add the minced garlic to the bacon fat and cook for 30 seconds, just until fragrant and lightly golden. Remove the pan from the heat before the garlic burns.

4. Whisk the Sauce Base. In a bowl, whisk together the eggs, Parmesan, parsley, salt, and black pepper.

5. Combine Everything. Add the drained fettuccine to the skillet with the bacon and garlic. Working quickly and off the heat, pour in the egg-cheese mixture. Toss thoroughly, adding reserved pasta water a little at a time until the sauce is glossy and clings to the noodles.

6. Finish & Serve. Pile onto plates, shower with extra Parmesan, parsley, and a generous grind of black pepper.

Why Bacon Works Beautifully

Authentic carbonara calls for pancetta or guanciale, but those aren’t always easy to track down outside of specialty shops. Bacon is smoky, accessible, and still provides that salty and savory backbone the dish needs. It’s a delicious swap that makes carbonara an easy weeknight friendly meal without feeling like a compromise.

Notes:

• Use room temperature eggs for a smoother sauce.

• Always remove the pan from the heat before adding the egg mixture to avoid scrambling.

• Taste before salting, bacon and Parmesan already bring plenty of salt to the table.

Cozy Comfort in a Bowl

This fettuccine carbonara with bacon is all about making a classic feel accessible. Whether you live miles from an Italian deli or just love the smoky edge bacon brings, this recipe is proof that great food doesn’t have to be complicated or fussy about tradition.

Pour yourself a glass of wine, twirl up a forkful, and enjoy the kind of comfort that only pasta can deliver.

As always, happy cooking!

Jennifer