Pasta alla Carbonara Recipe -
Pasta alla Carbonara Recipe

Pasta alla Carbonara

Recipe by  

"This was always a family favorite. Easy to reheat. Great as a side dish. Timing is important for success. Toss the sauce with HOT noodles: the eggs continue to cook on the HOT noodles."

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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings


  1. Heat oil in a large skillet over medium heat. Saute onions in oil until tender. Drain on paper towels.
  2. Using the same pan, cook mushrooms in butter over medium heat. Stir in onions and bacon; reduce heat to low, and cook until bacon browns. In a medium bowl, beat together eggs, cream, and cheese; mix into bacon mixture. Cook, stirring, until the sauce begins to thicken. Remove from heat.
  3. Meanwhile, cook pasta in a large pot of boiling water until done. Drain. Toss hot noodles with sauce, parsley and red pepper flakes.
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Reviews More Reviews

Most Helpful Positive Review
Jan 29, 2004

Not bad, but carbonara should have a much more intense bacon taste. Also, where is the garlic?? Here are my changes. Use 3/4 of the pasta. When cooking the onions add 2-3 cloves (or to taste) of crushed garlic and use a good olive oil, not vegetable oil. Use a good smoked bacon and you might want to increase it by 25-50%. Add salt, pepper, parsley, and crushed red pepper to egg mixture before you add to bacon, onions and mushrooms. Speaking of...I used sliced baby bella mushrooms. Okay...I think that is it. Good luck.

Most Helpful Critical Review
Oct 13, 2004

Perhaps when scaling the recipe down it altered the overall flavor of the dish, but whatever it was, it started a fight with my hubby over what real Pasta alla Carbonara is. The taste wasn't horrible it just wasn't uber yummy and not what Hubby had expected at all in the flavor department. I'm going to keep looking for a better recipe. BTW, The instructions are incomplete and ought to be review. If it weren't for other reviews by users, I wouldn't have known when to add the parsley and red pepper.


20 Ratings

Oct 13, 2010

This was a good recipe. I used half and half instead of whipping cream to save a little on the calorie side. I also found two pounds of bacon to be too much. One thing to improve upon would be when adding the egg mixture to the pan. My eggs cooked and made the sauce not very smooth. It would probably be better to add the sauce to the pan and turn off the heat or turn to low to prevent the eggs from hardening and forming clumps The hot pasta should also cook the eggs when mixing. This will be something to fine tune when I make it again.

Oct 14, 2010

This is not a traditional carbonara, but it is a delicious pasta dish. I followed the recipe exactly, but quartered the ingredients. Be warned when reducing the recipe - remove the pan from the heat before stirring in the egg/cream mixture. The eggs in the mixture will coddle quickly. I'm sure this wouldn't be the case if making the full recipe amount, but the smaller amount heats up quickly. I used whole wheat spaghetti as my pasta. I enjoyed this even more as leftovers the following day. Thanks for a terrific recipe!

Dec 20, 2002

super easy and very yummy! didn't have any mushrooms so i tossed in some peas and a tomato and it turned out great! thanks!

Nov 06, 2009

I agreed with the comment on garlic definatly needed it I also made this a basic one dish meal added garlic, cut carrots, yellow pepper, and brocolli to the mix and it came out very tasty

Mar 04, 2008

I thought this was wonderful and the whole family agreed. Boyfriend had three helpings! I followed the recommendations to add the parsley and red pepper to the egg mixture before adding it to the bacon. This will definitely become one of our regulars!

Oct 19, 2010

We enoyed this very much. All the ingrdients can be easily altered but I think the heavy cream/egg/parm turned out to be a little bland. Perhaps a sharper cheese? or make this pasta dish like an alfredo style by simmering heavy cream/parm/garlic.


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  • Calories
  • 560 kcal
  • 28%
  • Carbohydrates
  • 36.4 g
  • 12%
  • Cholesterol
  • 198 mg
  • 66%
  • Fat
  • 37.6 g
  • 58%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 19.4 g
  • 39%
  • Sodium
  • 589 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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