Pasta Carbonara I Recipe -
Pasta Carbonara I Recipe
  • READY IN 30 mins

Pasta Carbonara I

Recipe by  

"Lots of crispy bacon is tossed with hot, buttered noodles, whipped egg and cream, and a generous measure of Parmesan cheese to make this delicious classic. Stir until the heat of the pasta cooks the eggs, then serve with parsley and ground pepper."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  1. Cook bacon until crisp. Drain on paper towels.
  2. In medium bowl beat together eggs and cream just until blended. Stir in cheese and set aside.
  3. Cook pasta according to package directions. Drain and return to pan. Toss with butter until it is melted. Add bacon and cheese mixture and toss gently until mixed.
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Reviews More Reviews

Most Helpful Positive Review
Nov 29, 2006

I made this using regular milk for the cream and left the butter out. I'm sure it would have been creamier with those included, but for those who are looking to cut corners with fat and calories, it was still really good without that extra fat.

Most Helpful Critical Review
Feb 22, 2010

do you cook the sauce with the eggs? I assume do but the instructions do not mention that....and for how long?

Dec 11, 2003

Yummy dish, but make sure to stir the eggs in for awhile to ensure their cooked and well-heated. I also chopped up an onion and fried it with the bacon. Add the bacon at the very last minute so it stays nice and crunchy, also sprinkle a few diced tomatoes on top.

Dec 11, 2003

This was delicious! I used penne pasta because it holds in a lot of sauce for each bite, and I also added chicken and peas. One thing, though, make sure your eggs really are room temperature and not still chilled. I was in a hurry and did not do this the first time I cooked this dish and the pasta was a bit cold. Thanks for the recipe!

Sep 04, 2005

Very nice and easy to make. Tasted great as well! I changed the recipe a bit though. I used single cream and skim milk more than what was stated for the double cream as we like pasta with sauce and not dry plus I used 3 eggs and loads of parmesan.

Nov 12, 2005

A very easy and tasty dish! Substituted diced prosciutto instead of bacon and added 1/2 cup of frozen baby peas to the pasta. Everyone enjoyed it!

Mar 15, 2006

really great! I added broccoli and carrots to the pasta during the last couple of minutes cooking time.

Jan 20, 2010

LOVED IT!! I will make this over and over. Not lo-cal but oh well. I used a combo of recipes and this was the closest to what I did. I used more then a half a pound of bacon and I did like the texture it gave by cutting up the bacon first instead of just crumbling whole pieces into it. I cooked some sliced baby ports. and diced onions in the bacon fat. I whisked in about 3 TBL of butter into the drippings. I whipped about 1/2 cup heavy cream and 1/2 cup grated parm into the 1 egg and 3 egg yolks. Tossed the pasta into that and then threw it into the pan for a minute or two and kept it moving. I did not get this creamy like sauce but the taste was out of this world. I could not stop eating it.


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  • Calories
  • 395 kcal
  • 20%
  • Carbohydrates
  • 41.7 g
  • 13%
  • Cholesterol
  • 132 mg
  • 44%
  • Fat
  • 17.7 g
  • 27%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 18.1 g
  • 36%
  • Sodium
  • 450 mg
  • 18%

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

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