• 5 cups fettuccine pasta
  • 4 lightly beaten eggs
  • 10 oz cream
  • 1 cup grated parmesan cheese
  • 6 thinly sliced bacon
  • a bit of chicken if you like
  • 1 cup of thinly sliced button mushrooms if you like
  • olive oil
  • black pepper

  1. Cut bacon into chunks. Over medium heat, fry in frypan until crispy then remove and drain oil on a paper towel. (this process makes it low calorie fettuccine carbonara)
  2. Prepare a large pot, boil water add olive oil and a pinch of salt and cook fettuccine al dente or for 9 – 10 minutes. Drain water, return to pot to keep it warm.
  3. Beat eggs, cream and cheese in a bowl, then add fried bacon in process 1. Pour it over the fettuccine pasta in a pot and gently mix with tongs.
  4. Rheat with a very low heat to cook for 1 – 2 minutes to make it slightly thickened. Be careful not to overheat. Eggs will scramble.
  5. Season it well with black pepper and its ready to be served.