Fettuccine Carbonnaise

Fettuccine Carbonnaise
Fettuccine Carbonnaise. Linda Larsen
  • 20 mins
  • Prep: 5 mins,
  • Cook: 15 mins
  • Yield: Serves 4
Ratings (5)

I wanted to make Spaghetti Carbonara, but I was out of spaghetti and cream. Rats. Then I started casting around for some substitutions that might work. I know that you can make carbonara without cream, but I love the added richness and smoothness that cream adds to the recipe.

Fettuccine was my first idea to use instead of the spaghetti; I love the substantial strands. This long pasta combines well with creamy sauces and really holds onto them, which is what I had in mind. 

But what to use in place of cream? I had skim milk (no thanks), yogurt (no), sour cream, and ... mayonnaise! It was an unusual idea, but it just might work. After all, mayonnaise is made with oil, eggs, and lemon juice; three ingredients that are delicious with pasta.

It worked! Adding a bit of mayonnaise (along with the skim milk and eggs) to the pasta produced a rich and creamy sauce with a slight tang. Some minced garlic and lots of bacon packed in more flavor, and Parmesan cheese added the finishing touch. 

I do have another pasta recipe with a slightly unusual ingredient: cream cheese in tomato sauce. I might try that in place of cream next! 

Serve this wonderful dish with a glass of white wine, a green salad, garlic toast, and some cooked carrots or baby peas. All you need now is a checked tablecloth and some fat candles in wine glasses; even though an Italian would probably blanch at this recipe.

What You'll Need

  • 8 slices bacon
  • 2 cloves garlic, minced
  • 1 (16 ounce) package fettuccine pasta
  • 4 eggs
  • 1/4 cup mayonnaise
  • 3 tablespoons milk
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup grated Parmesan cheese 

How to Make It

Cook the bacon until crisp and browned in a large pan over medium heat. Remove bacon from pan, place on paper towels to drain, then crumble. Drain most of the fat from the pan. Add the garlic to the pan and cook for about 30 seconds. 

Scrape the garlic and bacon fat remaining in the pan into a small bowl. 

Bring a large pot of water to a boil over high heat. Add salt to flavor, then add the pasta. Stir.

Cook until the pasta is just al dente, stirring occasionally.

Meanwhile, add the eggs, mayonnaise, milk, salt, and pepper to the bacon in the small bowl and beat well with a wire whisk until blended and smooth.

When the pasta is cooked, drain, reserving 1/3 cup cooking water. Return the pasta to the pot immediately.

Off the heat, add the mayonnaise mixture. Toss with tongs until the mixture coats the pasta, adding cooking water as needed to make a smooth sauce.

Add the Parmesan cheese and toss again and serve immediately.

Nutritional Guidelines (per serving)
Calories 718
Total Fat 22 g
Saturated Fat 6 g
Unsaturated Fat 6 g
Cholesterol 227 mg
Sodium 570 mg
Carbohydrates 98 g
Dietary Fiber 5 g
Protein 30 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)