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)
You’ll find Sweetened Condensed Coconut Milk at Walmart

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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