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Fettuccine Paglia e Fieno alla Carbonara

Course Main Course, Pasta
Cuisine Italian
Keyword carbonara, fettuccine, paglia e fieno, pasta
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Calories 299 kcal


  • 12 ounces fettuccine paglia e fieno 12 onces fettuccine paglia e fieno
  • 0.5 yellow onion 1/2 mediun chopped in samll pieced yellow onion
  • 1 tbsp olive oil 1 tablespoons olive oil
  • 7 ounces bacon 6 to 8 ounces sliced in 1/4 inch strips bacon
  • 0.5 cup white wine 1/2 cup white wine
  • 2 eggs 2 egg(s)
  • 3 tbsps Parmiggiano Reggiano 3 tablespoons finely greated Parmiggiano Reggiano
US - Metric


  1. In a frying pan over medium heat, cook the onions and the bacon with the olive oil until the onions are translucent. Add the wine. Lower the heat and lte it cook for a couple of minutes.

  2. Meanwhile in a large pan, boil the water with salt. Cook the pasta al dente - 8 minutes.

  3. Reserve 1 cup of the cooking water and drain the fettuccine.

  4. Immediately add the pasta to the egg mixture and mix well until all the pasta is coated. Add the bacon - onion - wine mixture and stir until all blended. If too dry, add some of the cooking water.

  5. Serve hot with more Parmigiano.

Nutrition Facts
Fettuccine Paglia e Fieno alla Carbonara
Amount Per Serving
Calories 299 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 7g44%
Cholesterol 114mg38%
Sodium 361mg16%
Potassium 169mg5%
Carbohydrates 2g1%
Protein 9g18%
Vitamin A 135IU3%
Vitamin C 1mg1%
Calcium 18mg2%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.