Pasta Carbonara

Pasta Carbonara

The Best Pasta Carbonara Recipe

This Pasta Carbonara Recipe is one of hundreds to be found on the internet. There are many variations but this is one of my all time favorites. It’s quick and easy to prepare and I just love it. I will outline some of the changes we make in the hints section below. The first half of the Pasta Carbonara video shows Cassandra putting in mushrooms. We decided to make a new batch mid video because someone didn’t want mushrooms in their sauce. I find this a great emergency dish because I always have the ingredients in the fridge and cupboard. This recipe is also ideal for teaching the older kids to cook. It’s just easy, when we are struggling with that eternal question, “what will we eat tonight”? Anyway try this Carbonara Sauce Recipe and see what the fuss is about.

Serves 4


6 rashers bacon
1 large onion
350ml cream
2 eggs
½ cup grated parmesan cheese
¼ teaspoon paprika
Freshly ground pepper
250g pasta (fettucine, spaghetti, penne, rigatoni) cooked in boiling water for 12 minutes or as per directions on pack
Chopped Parsley


Remove the rind from the bacon and cut bacon into thin strips
Saute with onion until crisp
Drain off excess fat
Pour in the cream, add eggs, parmesan cheese, paprika and season
Stir to combine the flavors
Add the cooked pasta and toss over low heat until all ingredients are combined and the sauce thickens (2-3 minutes)
Serve immediately garnished with chopped parsley


You can leave out the parmesan cheese and paprika
Parmesan cheese can be used for serving only
Add mushrooms and/or garlic to the bacon and onion
I have also added shredded chicken and avocado cubes to the sauce for extra flavor
Can be made with canned evaporated milk 375 ml, instead of cream
Use 500g of pasta instead of 250g if a greater quantity is required and just add some extra cream

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