When we have no food in the house yet still want something special for dinner, we make carbonara. This fettuccine carbonara recipe is one that I’ve modified from numerous online recipes and I do think it’s my favorite version of them all. It is so good that your whole family will be wanting seconds. I know everyone’s family has their own personal likes and dislikes, so this recipe is also versatile — if you don’t like spice, omit the jalapeno peppers; if you’d prefer more traditional carbonara, omit the tomatoes and add some peas. Whatever works!
– Fettuccine pasta (or whatever you have on hand)
– 3 slices bacon, chopped
– 2 cloves garlic, pressed
– 1 jalapeno pepper, diced
– 1 tomato, chopped
– 3 eggs
– 1 cup parmesan cheese
– 1/4 cup fresh parsley, minced
– Salt and pepper, to taste
First, fill up a large pot with salted water and it to boil. Add the pasta and cook it until al dente. Meanwhile, cook the bacon and pressed garlic in a skillet over medium-high heat.
As the bacon is frying, add 1/3 cup of pasta water to the skillet and toss in the diced jalapeno.
Once the bacon is cooked to your preferred crispiness, drain the fat from the skillet and add the cooked pasta. Toss to coat.
Add the chopped tomato to the skillet and stir well.
Meanwhile, crack three whole eggs and add the parmesan cheese and parsley to it. Whisk until blended thoroughly.
Remove the skillet from heat and slowly pour in the egg mixture, stirring constantly for approximately 3 minutes. Season with salt and pepper, to taste.
Sprinkle a little fresh parsley over top and serve immediately. Enjoy!
I love how easy this recipe is, and how versatile it is to add or omit ingredients based on what you have in the pantry. You really can’t go wrong.
The carbonara sauce is creamy and pairs great with the spicy jalapeno, crispy bacon, and cool tomatoes. While rich, it doesn’t feel heavy.
This is one of our favorite go-to recipes for busy weeknights. I hope it becomes as much of a favorite in your home, as well!