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Fettuccine Carbonara

 AIPC Foodservice Fettuccine


  • 16 ounces Foodservice Fettuccine
  • 1/4 pound pancetta or bacon, diced in small pieces
  • 3 tablespoons olive oil
  • 2 teaspoons freshly cracked black pepper
  • 3 medium eggs
  • 1/2 cup Parmesan, freshly grated

“Fast” and “tasty” is the best way to describe Carbonara. This traditional pasta dish is thought to have been created when coal miners needed a quick meal.

Prep Time: 00:15 (hr/min)

Cook Time: 00:20 (hr/min)

Serves: 6


  1. Cook pasta according to package directions.
  2. Heat large skillet. Cook pancetta or bacon until crisp.
  3. Add olive oil, cheese and pepper.
  4. Break eggs into an unheated serving bowl. Beat eggs until whites and yolks are well blended. Add pepper to eggs.
  5. Take hot drained pasta, reserving 1 cup of the cooking liquid.
  6. Place the hot drained pasta on beaten eggs, mixing thoroughly so that the heat of the pasta cooks the eggs.
  7. Add pancetta or bacon and oil to pasta. Toss again.
  8. Serve with more Parmesan cheese and black pepper.
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