Rating: 4 stars
42 Ratings
  • 5 star values: 22
  • 4 star values: 7
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 5

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.

Source: Better Homes and Gardens


Read the full recipe after the video.

Recipe Summary

35 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

722 calories; fat 43g; cholesterol 108mg; saturated fat 22g; carbohydrates 59g; mono fat 11g; poly fat 2g; insoluble fiber 3g; sugars 3g; protein 22g; vitamin a 1117.6IU; vitamin c 1.2mg; thiamin 0.5mg; riboflavin 0.4mg; niacin equivalents 4.7mg; vitamin b6 0.2mg; folate 133.1mcg; vitamin b12 0.5mcg; sodium 705mg; potassium 190mg; calcium 141.4mg; iron 2.2mg.