Fettuccine Carbonara


  • 8 oz thick sliced bacon
  • 1 cup diced shallots (2 large)
  • 1 tablespoon minced garlic
  • 1/2 teaspoon salt
  • Fresh cracked pepper
  • 1-13.5 oz can Andre Prost Coconut Milk (found in the baking section)
  • 1 lb fettuccine pasta
  • 1/2 cup shredded Parmesan cheese
  • 1/2 cup chopped Italian parsley (flat leaf)

We substituted creamy Andre Prost Coconut Milk for traditional eggs in this classic dish for dreamy and delicious results. Easy!!!


  • 10 minutes to assemble
  • 20 minutes to cook
  • Total time: 30 minutes


  • 6 servings


  1. Put a large pot of salted water on to boil.
  2. Over a medium-high heat cook bacon in large skillet. Drain bacon on paper towels. When cool, chop and set aside.
  3. Drain skillet of bacon grease, returning 2 tablespoons to pan. Add shallots, garlic, salt and pepper to taste. Sauté until shallots start to turn golden in color. Add Coconut Milk and bring to a boil. Boil for 3 minutes.
  4. Meanwhile, cook pasta according to box directions. Reserve 1/2 cup pasta water just before draining. Add cooked pasta, Parmesan cheese, parsley and reserved bacon to skillet. Add 1/4 cup pasta water, if desired, and toss until combined. Serve immediately.

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