How to Make Fettuccine Alla Carbonara

A personalized version with less mess and tools. Feel free to improvise along the way!

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How to Make Fettuccine Alla Carbonara Recipe
17 Steps
Ingredients
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1
Prepare your crème fraîche (use heavy cream as substitute). Take it out of the refrigerator before you start cooking. You want it to be at room temperature by the time it's needed.

Prepare your crème fraîche (use heavy cream as substitute). Take it out of the refrigerator before you start cooking. You want it to be at room temperature by the time it's needed.

2
Cut the bacon into little 1/2-inch pieces.

Cut the bacon into little 1/2-inch pieces.

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3
While you're chopping up the bacon, cook the pasta. Heat 4 quarts of water and the salt to a rolling boil.

While you're chopping up the bacon, cook the pasta. Heat 4 quarts of water and the salt to a rolling boil.

4
Gradually stir in pasta; return to boiling. Boil, uncovered according to recommended time on pasta package, stirring occasionally.

Gradually stir in pasta; return to boiling. Boil, uncovered according to recommended time on pasta package, stirring occasionally.

5
After the bacon has been chopped, it's time to dice the onion. Peel the onion and dice it to 1/2-inch (or whichever size you prefer).

After the bacon has been chopped, it's time to dice the onion. Peel the onion and dice it to 1/2-inch (or whichever size you prefer).

6
Prepare the egg yolk by draining the egg white from the egg. You can save the whites for future use (I save mine in the freezer).

Prepare the egg yolk by draining the egg white from the egg. You can save the whites for future use (I save mine in the freezer).

7
Sauté the bacon in a flat pan over medium-high heat until slightly browned.

Sauté the bacon in a flat pan over medium-high heat until slightly browned.

8
Add the onions to the pan along with a pinch of salt, stir well. Cook until the onion sweats (softened and translucent).

Add the onions to the pan along with a pinch of salt, stir well. Cook until the onion sweats (softened and translucent).

9
Add the crème fraîche to the pan. Stir thoroughly with the rest of the ingredients. Turn off the heat about after 30 seconds.

Add the crème fraîche to the pan. Stir thoroughly with the rest of the ingredients. Turn off the heat about after 30 seconds.

10
Quickly stir in the egg yolk, and grind in some fresh black pepper.

Quickly stir in the egg yolk, and grind in some fresh black pepper.

11
Drain the pasta.

Drain the pasta.

12
Return the pasta back to the pot.

Return the pasta back to the pot.

13
Quickly mix in the sauce while the pasta is still hot.

Quickly mix in the sauce while the pasta is still hot.

14
Grate the cheese into the pot.

Grate the cheese into the pot.

15
Stir thoroughly.

Stir thoroughly.

16
Add more cheese if desired.

Add more cheese if desired.

17
A delicious and filling meal is served. Enjoy!

A delicious and filling meal is served. Enjoy!

Ingredients

8 Ounces Bacon 
8 Ounces Fettuccine Pasta 
1 Onion 
12 Ounces Crème Fraîche 
1 Egg Yolk 
1 Cup Pecorino Romano Cheese 
2 Teaspoons Salt 
1 Pinch Black Pepper 
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