My Fake Pasta Carbonara

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“I know it's probably not true pasta carbonara, but I love this. It's a bit high on the prep time but well worth the effort. Oh, and it's not for the faint of heart.”
3hrs 25mins

Ingredients Nutrition


  1. Heat an empty 9 x 12 baking dish or serving dish (I prefer pyrex for this, you can see under it to make sure the ingredients are mixed) in an oven at 250 F.
  2. Fry the bacon until well done, crumble into a medium to large bowl.
  3. Reserve the fat for later use if you'd like.
  4. Either by hand or with a food processor, finely mince the black olives and combine with the bacon.
  5. In a medium skillet, brown the sausage over medium heat until cooked through.
  6. Combine with the bacon/olive mixture and set aside.
  7. Beat the eggs and cream together until well combined but not frothy.
  8. Meanwhile, boil the fettucini in about 6 quarts of boiling water, 6 minutes for fresh fettucini, about 12 for dried (a little less if you like al dente).
  9. Drain well.
  10. Remove the baking dish from the oven.
  11. The next step sort of has to be done quickly: Dump the pasta into the baking dish and toss immediately with the butter.
  12. Pour the egg and cream mixture over the pasta and toss to coat, enjoying the sizzling sound you hear.
  13. Add the sausage/olive/bacon mixture and parsley, and toss to combine.
  14. Add the parmesan cheese and toss again to combine.
  15. Serve immediately.
  16. This pasta keeps well in the fridge for about 3-4 days.
  17. This is a good thing, because as everyone knows, the thing about Italian food is, you eat it and you're hungry again 20 days later.

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