Recipes and Cooking Fettuccine alla Carbonara 3.9 (44) 3 Reviews Prosciutto and bacon combined together in creamy cheese sauce, and topped over thick fettuccine noodles. This fettuccine dish is better than any restaurant's pasta carbonara! Have your own Italian night at home with the best carbonara recipe out there. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 2, 2011 Print Rate It Share Share Tweet Pin Email Total Time: 35 mins Servings: 6 Jump to Nutrition Facts Ingredients 16 ounce packaged dried fettuccine 8 slices bacon 4 ounce sliced prosciutto 2 tablespoon finely chopped onion ¾ cup unsalted butter ⅓ cup dry white wine ½ cup whipping cream ½ cup milk ½ cup grated Parmesan cheese 1 tablespoon snipped fresh parsley Black pepper Directions In a large saucepan cook pasta according to package directions; drain. Return pasta to pan; keep warm. Meanwhile, for sauce, in a large skillet cook bacon over medium heat until crisp. Drain well on paper towels; coarsely crumble. Chop prosciutto into 1/2-inch pieces; set aside. In a medium saucepan cook onion in hot butter over medium heat for 4 minutes or until tender. Add prosciutto. Cook and stir over medium heat for 3 minutes. Remove pan from heat. Carefully add wine. Return to heat and bring to boiling. Boil gently, uncovered, for 5 minutes. Stir in the bacon, cream, and milk; bring to boiling. Boil gently, uncovered, for 5 minutes. Stir in 1/4 cup of the Parmesan cheese and the parsley. Immediately pour sauce over pasta; stir gently to coat. Sprinkle each serving with remaining cheese. Season to taste with pepper. Serve immediately. Kritsada Panichgul Rate it Print Nutrition Facts (per serving) 722 Calories 43g Fat 59g Carbs 22g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 722 % Daily Value * Total Fat 43g 55% Saturated Fat 22g 110% Cholesterol 108mg 36% Sodium 705mg 31% Total Carbohydrate 59g 21% Total Sugars 3g Protein 22g Vitamin C 1.2mg 6% Calcium 141.4mg 11% Iron 2.2mg 12% Potassium 190mg 4% Folate, total 133.1mcg Vitamin B-12 0.5mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.