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Creamy Bacon Carbonara

When I die and go to heaven . . . I sure hope they’re serving this.

If you want a fast but ultra delicious meal in just minutes, this is the dish.

The sauce is creamy, cheesy and crazy good!

You could easily add chicken, ham or any vegetable you would like.

It’s soooooo simple, that I figured you didn’t need any pictures to make it.

This recipe comes from The Kitchen Bitch Cookbook.

“That’s even worse than the name of this blog!”

I could easily consider this my favorite meal.

 

Creamy Bacon Carbonara
 
Ingredients
  • 2 eggs
  • ¼ cup Cream or Heavy Cream (Whipping Cream)
  • ⅓ cup Parmesan
  • Fresh diced Parsley or dried flakes
  • ¼ tsp. Salt
  • ½ tsp Red Pepper flakes
  • *(I doubled the Sauce recipe, and it was perfect)
  • ½ lb. bacon fried crisp then crumbled
  • 1 small onion, chopped (opt )
  • 3 mushrooms sliced (opt )
  • ½ lb. Pasta
Instructions
  1. Beat the eggs, cream, Parmesan, parsley, salt and the red pepper together in a bowl. I just used a fork.
  2. Fry the bacon until crisp, then crumble and set aside.
  3. With 1 -2 Tbsp. bacon grease, saute the onion and the mushrooms until the onions are translucent and golden.
  4. Drain the pasta and while still warm, add to the onions and mushrooms. Pour cream mixture into the pasta, and stir over low heat for one to two minutes.
Notes
Notes: I doubled the sauce recipe and I saved a bit of the pasta water, just in case my sauce got thicker than I liked. Make sure you don't do this on high heat, or you will make scrambled eggs. Crumble the crisp bacon over the top & serve with additional Parmesan. Add a loaf of Crusty French bread and a salad. So Good! The above is the original recipe, which I always follow except for adding the onions and the mushrooms. *If you're concerned about tempering the eggs, save 2 to 3 tablespoons of the hot pasta water. Slowly whisk it one tablespoon at a time, into the egg, cream, parmesan mixture and whisk continuously. Add the hot pasta water very slowly, so that you don't cook the eggs.... until encorporated fully, then add the drained pasta to the mixture.

 

 

CREAMY BACON CARBONARA

 2 eggs

1/4 cup Cream or Heavy Cream  (Whipping Cream)

1/3 cup Parmesan

Fresh diced Parsley or dried flakes

1/4 tsp. Salt

1/2 tsp Red Pepper flakes

*(I doubled the Sauce recipe, and it was perfect)

1/2 lb. bacon fried crisp then crumbled

1 small onion, chopped (opt )

3 mushrooms sliced (opt )

1/2 lb. Pasta

DIRECTIONS:

Beat the eggs, cream, Parmesan, parsley, salt and the red pepper together in a bowl.  I just used a fork.  Fry the bacon until crisp, then crumble and set aside.  With 1 -2 Tbsp. bacon grease, saute the onion and the mushrooms until the onions are translucent and golden.

Note:  We don’t add the mushrooms or the onions…we are pretty plain jane.

Drain the pasta and while still warm, add to the onions and mushrooms.  Pour cream mixture into the pasta, and stir over low heat for one to two minutes. (**I doubled the sauce recipe and I saved a bit of the pasta water, just in case my sauce got thicker than I liked – simply add a bit if you need it)  Don’t do this on high heat, or you will make scrambled eggs.  Crumble the crisp bacon over the top & serve with additional Parmesan.  Add a loaf of Crusty French bread and a salad.  So Good!

The above is the original recipe, which I always follow except for adding the onions and the mushrooms.

If you’re concerned about tempering the eggs, save 2 to 3 tablespoons of the hot pasta water.  Slowly whisk it one tablespoon at a time, into the egg, cream, parmesan mixture and whisk continuously.  Add the hot pasta water very slowly, so that you don’t cook the eggs…. until encorporated fully, then add the drained pasta to the mixture. 

 

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116 comments

  • Jessica - June 15, 2010 - 11:38 am

    This looks like a serious food coma waiting to happen 🙂
    Can’t wait to try it!ReplyCancel

  • Julie - June 15, 2010 - 7:45 pm

    This looks so delicious! I love creamy pasta dishes! They’re so comforting. I am adding this to growing list of recipes to make.ReplyCancel

  • Krystin - June 15, 2010 - 11:06 pm

    I made this tonight – SO yummy! I made it with a version of your lemon twist bread sticks. I put butter, parmesan cheese, garlic and italian spices in and made bread sticks. YUMMY Thanks!ReplyCancel

  • ingrid - June 17, 2010 - 1:06 pm

    Rats! The kids have friends coming over and I don’t have enough pasta to feed FIVE 13/14 year old boys but I’m definitely making this some time this weekend.
    ~ingridReplyCancel

  • Barb - June 21, 2010 - 6:36 pm

    Yum! I tried this tonight. It was goooood.ReplyCancel

  • Jamie W - July 13, 2010 - 7:34 am

    Made this last night and it was sooooo yummy. Even my extra picky husband was raving about it. I’m new to your blog, but I’ll definitely be trying more of your recipes. Thanks!ReplyCancel

  • Kristy - November 16, 2010 - 10:40 pm

    Just tried this!! amazing:) I love your blog!ReplyCancel

  • stephanie - December 7, 2010 - 11:43 pm

    how many servings does this make? and is it 1/2 lb dry or cooked pasta?ReplyCancel

  • Shirley - July 25, 2011 - 8:04 pm

    I made this for dinner tonight. I usually make carbonara using packaged sauces. Not anymore! This was so good and so easy!! Thanks for this recipe.ReplyCancel

  • On the menu « virginiabaker - September 12, 2011 - 7:16 am

    […] Monday – Bacon Carbonara Pasta […]ReplyCancel

  • Stephanie - October 6, 2011 - 2:58 pm

    By cream do you mean heavy whipping cream?ReplyCancel

    • Jonna - October 6, 2011 - 4:18 pm

      Hi Stephanie,

      Yes….whipping cream.
      JonnaReplyCancel

  • Karen Grigg - October 12, 2011 - 6:08 pm

    Love your receipts…cooking is fun againReplyCancel

  • Ashley - November 27, 2011 - 5:04 pm

    I made this tonight after seeing it on Pinterest. It was delicious! Love the creaminess that the cream brings. Yum!ReplyCancel

  • Alexa - February 6, 2012 - 3:46 pm

    Will the eggs cook enough for 1-2 minutes over low heat? or is there another way you’re supposed to cook them first?

    Thanks!ReplyCancel

  • Jenae - February 8, 2012 - 5:54 pm

    Loved your version of carbonara with mushrooms. Sauce was perfectly creamy with some of the pasta water added in! The one problem…..the directions never tell you to add back in all of that delicious bacon. I added it at the end after getting the sauce tossed around.ReplyCancel

  • Kyle - February 14, 2012 - 11:49 am

    When you double the sauce do you double the salt too?ReplyCancel

    • Jonna - February 14, 2012 - 7:23 pm

      Hi Kyle,
      Yes I would also double the salt, but add salt to your taste,
      JonnaReplyCancel

  • Gina - February 20, 2012 - 6:26 am

    Made this last night and soooo yummy (and easy!). Loving your blog still. Making the beef stew again today. Can’t wait!!ReplyCancel

  • Michelle - February 20, 2012 - 6:13 pm

    I made this with grilled chicken….totally awesome! Thanks for posting it! I did double the sauce but will triple it next time because I added the chicken and more mushrooms.ReplyCancel

  • Nicole - February 25, 2012 - 1:55 pm

    When doubling the sauce, do you double the eggs?ReplyCancel

    • Jonna - February 25, 2012 - 5:52 pm

      Yes! Double the eggs as well as the other ingredients.
      This is sooooo good.
      JonnaReplyCancel

  • Megan - February 26, 2012 - 11:39 am

    Trying this tonight!ReplyCancel

  • Soty - February 28, 2012 - 2:09 pm

    I’m making this tonight! So, you don’t cook the sauce seperatly? Just dump the sauce into the pasta and it will cook with the pasta over low heat?ReplyCancel

    • Jonna - February 28, 2012 - 4:06 pm

      Hi Soty,
      Yes…it’s that easy and delicious!
      JonnaReplyCancel

  • Gail Wigley - March 1, 2012 - 11:44 am

    Looks good. Will try it tonight.ReplyCancel

  • Nicole - March 2, 2012 - 11:08 am

    So, if I want to double the pasta to 1 pound instead of a half, do I quadruple the sauce recipe? Since you stated you double the sause with just a half pound of pasta?ReplyCancel

    • Jonna - March 2, 2012 - 11:58 am

      Hi Nicole,
      That is precisely what I would do. We like a lot of sauce though, so you could adjust for your tastes.
      JonnaReplyCancel

  • Emily - March 6, 2012 - 4:23 pm

    My son is allergic to eggs…is there a substitute I could use or omit all together? This looks delicious!ReplyCancel

  • Annette - March 12, 2012 - 6:15 pm

    Need it to be more low cal, any substitutes you can give?ReplyCancel

    • Jonna - March 13, 2012 - 7:47 pm

      Hi Annette,

      You could use half & half or even 2% milk.

      JonnaReplyCancel

      • Mary Miller - March 15, 2014 - 6:20 pm

        I would highly suggest using evaporated milk, because it gives you the same ‘mouth feel’ as cream without the fat, mixes really well without curdling, and isn’t using water to replace milk, which can sometimes create problems.ReplyCancel

  • becca - March 21, 2012 - 6:25 pm

    looks delicious!! just wondering when do I add in the bacon?ReplyCancel

    • Jonna - March 21, 2012 - 8:11 pm

      Hi Becca,
      I add it at the end. Crumble it over the top, so it stays crisp.
      Yum!
      JonnaReplyCancel

  • Erin - April 2, 2012 - 1:48 pm

    Do you use Parm cheese? or grated parm cheese from the jar??ReplyCancel

  • Jenna - April 16, 2012 - 12:54 pm

    Can I substitute onion powder for the onions If so how much would I useReplyCancel

    • Jonna - April 16, 2012 - 1:16 pm

      Hi Jenna,

      Yes! That is exactly what I do, since we don’t care much for onions, but we like the flavor.
      I would start with just 1/4 tsp, and add a touch more if you want more flavor. Just leave it out…if you like.
      JonnaReplyCancel

  • Sara - April 17, 2012 - 7:40 am

    I just found your blog today and I have bookmarked at least 30 different recipes already. I’m super excited to try this one!ReplyCancel

  • Dana - May 20, 2012 - 10:25 am

    Hey! You said you doubled the sauce… Does that mean it’s already doubled, or you doubled what is already there? And how many people does this serve?ReplyCancel

    • Jonna - May 20, 2012 - 4:26 pm

      Hi Dana,

      The recipe as posted is not doubled. You will need to double it if you like extra sauce.
      It’s yummy.
      JonnaReplyCancel

  • MacKenzie - July 16, 2012 - 3:17 pm

    What type of cream do you mean? It sounds delicious and would love to make this!ReplyCancel

    • Jonna - July 16, 2012 - 7:03 pm

      Hi MacKenzie,

      Cream, Heavy Cream & whipping cream is basically all the same thing. Some packages will say Heavy Cream,
      others will say Heavy Whipping cream. Either one will work just fine. You could even substitute Half & Half if
      you are trying to cut the fat.

      JonnaReplyCancel

  • michelle - July 16, 2012 - 6:09 pm

    For the Creamy bacon carbonara, can heavy cream be used in place of heavy whipping cream? Also, is it shredded parmesan?ReplyCancel

    • Jonna - July 16, 2012 - 7:02 pm

      Hi Michelle,
      Cream, Heavy Cream & whipping cream is basically all the same thing. Some packages will say Heavy Cream,
      others will say Heavy Whipping cream. Either one will work just fine. You could even substitute Half & Half if
      you are trying to cut the fat.
      The parmesan I used is shredded parmesan, but shaved or other will also work fine.
      It’s delish!
      JonnaReplyCancel

  • Jeff - July 25, 2012 - 3:38 pm

    This looks absolutely fabulous. I just made a bacon fettuccini. It will be posted on my site next week, http://www.hometownslop.blogspot..com.

    Thanks for shAringReplyCancel

  • Shawna - August 2, 2012 - 2:16 pm

    Do you just use regular spaghetti noodles or the thin? Also regular or whole wheat?ReplyCancel

    • Jonna - August 6, 2012 - 2:22 pm

      Hi Shawna,

      Both will work. It’s yum.
      JonnaReplyCancel

  • Antonio - August 11, 2012 - 2:55 pm

    So delicious!!! A success with the family, but not so easy to make for an inexperienced cooking dad…ReplyCancel

    • Jonna - August 13, 2012 - 6:51 pm

      Antonio,

      I’m proud of you! What a great Dad you must be.
      JonnaReplyCancel

  • Dorothy - August 17, 2012 - 12:01 pm

    Can you make this as a cold Pasta Salad as well?ReplyCancel

    • Jonna - August 18, 2012 - 11:19 am

      Hi Dorothy,

      I’m sorry I’ve been so slow in responding. My internet hasn’t been working! ugggg.
      I’ve never tried this cold, so I really couldn’t tell you.
      Let us know what you think.
      JonnaReplyCancel

  • Amy Harrison - August 31, 2012 - 3:42 pm

    How many does it feed?ReplyCancel

    • Jonna - September 1, 2012 - 5:41 pm

      Hi Amy,

      This recipe should feed 4 hungry people!

      JonnaReplyCancel

  • Kellie - September 6, 2012 - 11:29 am

    I try many recipes that I find online. I have to tell you, I tried this once and it has become my 8 year old son’s favorite meal! He requests it all the time. I add a little chicken and leave out the mushrooms, and about half the red pepper. But otherwise follow your recipe. He tells everyone about his mom’s chicken bacon carbanara. But I can’t take all the credit. So thank you.ReplyCancel

  • Jessica - September 6, 2012 - 5:07 pm

    This recipe is so easy and so amazingly good!! I followed the recipe exactly (doubling the sauce and all) and both my husband and I absolutely loved it! Thank you!ReplyCancel

  • Elizabeth - September 8, 2012 - 8:48 am

    So the eggs do cook when they are in with the pasta for the short amount of time? I am pregnant and am hesitant to try it just because of this. Thanks!ReplyCancel

    • Jonna - September 8, 2012 - 1:26 pm

      Hi Elizabeth,

      I’m sure you will be just fine. (It’s the heat from pasta that will cook the eggs sufficiently . . . but not scramble them)
      This is one of my favorites and it takes just minutes!
      JonnaReplyCancel

  • Shauna - September 8, 2012 - 1:10 pm

    This recipe looks so delicious. I have printed it off and plan on making it for dinner. Thanks for sharing and I am glad that I have discovered your website.ReplyCancel

  • jennifer - September 9, 2012 - 5:49 pm

    Thank you so much for sharing this recipe! It looks so easy I can’t wait to try it!ReplyCancel

  • Jan - September 20, 2012 - 9:51 am

    I use Baby Bella mushroom, quartered and Spring Onions with the green. It gives it so much flavor.ReplyCancel

  • Rose Hall - September 20, 2012 - 7:54 pm

    Made this for dinner! Very good recipe.ReplyCancel

  • Seebee - September 22, 2012 - 2:22 pm

    I’ve been making Carbonara since 30 years… Easy and very satisfying. Traditionally, it does not contain any mushrooms or onions…. A few good pinches of freshly ground black pepper make it even better.

    It will NOT work as a pasta salad, the egg and fat congeal together turning the cold plate in an ugly and gross mess. If you have leftovers, you can heat them in a pan, stir-frying it.

    On occasions, i’ve subbed the cream with cream cheese, it works as well. It is important to have freshly grated parmesan – not the kraft powdered stuff. Fyi, if you buy a chank of parmesan, you can grate it all and freeze it – so it is handy for cooking, and stay fresh.
    The eggs cook w the pasta heat, as long as the pot is hot you don’t need to be on the heat.ReplyCancel

  • Vero - October 1, 2012 - 11:28 pm

    Hi there! Just to be clear, you add pasta to the pan where you cooked the mushrooms and onions right? Therefore, you don’t discard the bacon grease you used to cook it in. Also, the mushrooms release a lot of water. Do you pour pasta over all this with water and all?
    Thanks,
    VeroReplyCancel

    • Get Off Your Butt and BAKE! - October 2, 2012 - 8:58 am

      Hi Vero,

      Reserve just one to two tablespoons of the bacon grease. Sauté the mushrooms and onions in that reserved grease until translucent…the onions and mushrooms are optional. I don’t add them, since I don’t care for either one. Drain your cooked pasta, and add it to your pan…..(Make sure you have turned your heat down to the lowest setting. Mine is low simmer. Pour the cream mixture into the pasta over very low heat and stir for one to two minutes. (I always double the sauce recipe) Note: Save just a bit of your pasta water, just in case your sauce gets thicker than you like. Simply add a bit more water…or cream. Add parmesan cheese or even any blanched veggies that you like.

      This is one of my favorites!
      JonnaReplyCancel

  • Shannon - October 8, 2012 - 10:03 am

    I made this exact recipe last week and my husband and I were fighting over the last of it. Wow. Amazingly easy an DELICIOUS dish!ReplyCancel

  • Crystal - October 13, 2012 - 8:49 am

    So to be clear, is the above recipe doubled for the sauce, or do you double those ingredients?ReplyCancel

    • Get Off Your Butt and BAKE! - October 13, 2012 - 3:40 pm

      Hi Crystal,

      The recipe you see on the post, is just a single recipe. I usually double the ingredients, except for the pasta. We just like a bit more sauce.

      JonnaReplyCancel

  • Angie - October 16, 2012 - 11:15 pm

    Thanks so much for the recipe!! We tried this tonight and it was SOOOOO yummy!! =)ReplyCancel

  • Jamie - October 17, 2012 - 5:01 pm

    Pancetta is more commonly used over bacon I had an Italian friend make this for me and it was delicious! Thanks for the post!ReplyCancel

  • Jen - October 24, 2012 - 11:13 am

    Omgg! This was heaven in a pot! I just made it and it might be one of the best things I’ve ever made. Too delicious!!! Thanks!ReplyCancel

  • Lacey - October 30, 2012 - 12:36 am

    I may have to try this. I had spaghetti art carbonara at the local German cafe last week (we live in Germany) and it was horrible. Maybe it was just their recipe. I’m going to give this a try.ReplyCancel

  • Mindy - November 18, 2012 - 6:58 pm

    Amazing, I made this for my family tonight, doubled the sauce and my husband and I are fighting about who get to take the leftovers. Did it with spagetti squash for my diabetic hudband.ReplyCancel

  • Ashlee Lepp - November 24, 2012 - 9:00 am

    I made this a few nights ago and it was SO hot from the red pepper flakes it was actually unedible for us… did nobody else find this recipe hot?ReplyCancel

    • Get Off Your Butt and BAKE! - November 24, 2012 - 12:37 pm

      Hi Ashlee,

      Somehow you must have used more than 1/2 tsp of pepper flakes….we don’t care for too hot either, but my flakes didn’t produce that much heat.

      JonnaReplyCancel

  • Stacy - November 24, 2012 - 3:08 pm

    Jonna this dish is perfect!! My entire family loves it, thanks for sharing!! (P.S. we love the extra sauce too!)ReplyCancel

  • Sara - November 26, 2012 - 12:43 am

    This might be a strange question, but I figure it could change the way the eggs cook. After draining the pasta, do you put it back in the pot and pour the egg sauce in there? Or do you move it all over to a separate pan to spread it out more evenly?ReplyCancel

  • Ashlee - December 3, 2012 - 7:32 am

    Okay so I doubled the sauce recipe like you suggested, including the red pepper flake. So it worked out to a full teaspoon. Should I have not doubled the red pepper flake? I am going to make this again tomorrow and I think I will just leave the pepper out 🙂

    Hi Ashlee,

    Well…I guess it all depends on how “hot” your palate can handle. For me…it would be fine to add a full tsp.
    For my hubbie…..NOT!
    I hope you were still able to enjoy it!

    JonnaReplyCancel

  • Abby - December 4, 2012 - 11:43 am

    If I use dried parsley flakes, how much should I use?

    Hi Abby,

    I would probably use about 1/2 tsp to 1 tsp.
    That should work just fine.

    JonnaReplyCancel

  • Debi - December 5, 2012 - 11:15 am

    I made this the other night and although mild flavored, it was really good and surprisingly filling. Normally after pasta dishes we’re hungry soon after, but not this time.

    Boy that was good. I think I’ll make it again next week.

    Oh and all four kids ate it! (the sometimes picky 3-8 year olds).

    Thank you!ReplyCancel

  • Abby - December 5, 2012 - 2:28 pm

    So I bought fresh parsley, because I do prefer fresh herbs, so now I’m wondering how much I would use of that. Thanks! 🙂ReplyCancel

  • Julie - December 7, 2012 - 12:45 pm

    I made this last night, and my husband really liked it! I also doubled the sauce, but found that the pepper flakes were too much doubled (hubby did not agree). So, to cut that heat a bit, I added some diced tomatoes. Yum! He picked out the tomatoes (some weird phobia about chunks), and we were both happy. Very hearty. Will absolutely make again!ReplyCancel

  • Christine - December 8, 2012 - 8:42 am

    You need to temper the eggs.ReplyCancel

    • Get Off Your Butt and BAKE! - December 8, 2012 - 10:46 am

      Hi Christine,

      If you add the pasta while still hot, it’s enough to temper the egg mixture according to the Cookbook.
      You can do this however:

      **tempering the eggs: save 2 to 3 tablespoons of the hot pasta water. Slowly whisk it one tablespoon at a time, into the egg, cream, parmesan mixture and whisk continuously. Add the hot pasta water very slowly, so that you don’t cook the eggs…. until encorporated fully. Add the drained pasta to the mixture.

      Hope this helps,
      JonnaReplyCancel

  • Lara - December 9, 2012 - 7:20 am

    No, you do not need to temper the eggs. I’ve done thus recipe numerous times & never have any issue. I like to add leftover cooked chicken to up the protein & usually cut back the bacon. I think 1.5 times the sauce is great, with maybe a spoonful or two of pasta water at the end to thin it. Sometimes it needs the water sometimes not.ReplyCancel

  • Bonnie - December 15, 2012 - 5:29 pm

    This was great! I actually used light cool whip because that’s what I had on hand and it still turned out great. Next time I make it I’m going to throw in some sundried tomatoes. MMM!ReplyCancel

  • Emma - December 28, 2012 - 8:11 am

    How many people does this recipe serve?ReplyCancel

  • Zopie - December 29, 2012 - 5:37 pm

    I just found this on Pinterest and it sounds so yummy! I’ve never made carbonara because I’m allergic to eggs. I suppose if I skip the eggs then all I have is alfredo? Any suggestions?ReplyCancel

  • Ss2 - December 30, 2012 - 6:17 pm

    I will be adding green onion to this mealReplyCancel

  • Penne - January 1, 2013 - 5:13 pm

    Made this tonight and it was really easy. I added chicken and a little garlic powder. It was soooo good will make again.ReplyCancel

  • Joanna - January 6, 2013 - 4:13 pm

    Made this the other night. My chef husband and picky 2 year old loved it. I am fighting the urge to make it again right now!ReplyCancel

  • Sunshine - January 9, 2013 - 1:51 pm

    This is a favorite in my house, I simmer the onions and bacon in 1/4 cup white wine after the bacon is crumbled then add to the cream sauce. Amazing!ReplyCancel

  • Joanna - January 14, 2013 - 7:57 pm

    Made this for the 3rd time! Needed to share my “mistake” the first 2 times I used a more expensive parmesan. Not wanting to go to wegmans I grabbed Kraft parm…..big mistake. Huge difference in flavor. Still yummy but….ReplyCancel

  • Sarah - January 23, 2013 - 4:06 pm

    Just made this. I used pancetta as another poster commented. Doubled it up minus the red pepper flakes. It was creamy, no issues with the sauce. Ill try it with bacon next time as I think it will add more flavourReplyCancel

  • Lori - March 17, 2013 - 7:54 am

    Made this for dinner, very good! I did add the mushrooms and onions, also doubled the ingredients for the sauce. Used Pancetta in place of bacon. Very decadent 🙂ReplyCancel

  • Susan - March 22, 2013 - 6:25 pm

    Jonna,
    I was interested in the recipe for the creamy bacon carbonara, which sounds very good and easy. However, I think that stating your objections to the onion and mushrooms 3 different times was a little over-kill. For most of us, one notation is quite enough and if I object to something, I will not include it in my cooking.

    I hope this comment will be helpful rather than hurtful. Thanks for the recipe.
    SusanReplyCancel

  • Laura - March 22, 2013 - 11:01 pm

    I’ve made this several times and my kids LOVE it!! This is such an easy & quick dish.
    I leave out the mushrooms and onions, but add about 1 cup of frozen peas in replacement. Its a great recipe for picky toddlers. Pasta, bacon, & cheese- what kid doesn’t want that?!ReplyCancel

  • Patty Mejia Burke - April 6, 2013 - 5:48 pm

    Oh. My. Gosh! I fixed this tonight and we demolished it! It was incredible! Thank you so much for sharing!

    PattyReplyCancel

  • Erin - April 25, 2013 - 7:50 pm

    Delicious! My boyfriend requests this every single time he gets the chance! Its now my go-to dish for house guests!
    -I generally add a small amount of red pepper flakes and then leave them out on the table as we eat so he can make his spicier!ReplyCancel

  • Rebecca - September 24, 2013 - 2:51 pm

    If I wanted to cook this mid day and keep it warm for a few hours in a crock-pot, would that work? Or would the eggs “scramble”? I would like to have it prepared to eat after my kids sports events. I just wanna cook the noodles and have it all ready.

    Thanks – RebeccaReplyCancel

    • Get Off Your Butt and BAKE - September 28, 2013 - 2:23 pm

      Hi Rebecca,

      I’m sorry I’ve been sooooo slow in responding. I’ve been away from the computer for awhile.
      This dish doesn’t lend well to keeping.
      Perhaps you could make this dish instead:
      http://www.justgetoffyourbuttandbake.com/2010/04/06/apron-winners-my-favorite-pasta-recipe/
      I often make it early in the day, and then just re-warm it. It works perfectly, and it’s still my favorite.
      You can add just the Chicken, crisp bacon, ham or whatever you like then serve it over your favorite pasta. The key is to not let cream sauces boil.
      It’s even good the next day. If you do keep it warm in your slow cooker, just make sure it’s at a very low temperature. It should work great.

      JonnaReplyCancel

  • mae - October 23, 2013 - 6:12 pm

    this is really similar to my dads clam carbonara recipe. you should try it with minced clam 🙂ReplyCancel

  • Robin - April 30, 2014 - 6:29 am

    I love cooking food with fresh ingredients and this sound perfect for me. And I love your photo.ReplyCancel

  • jaime - June 24, 2014 - 9:29 pm

    So good! I added rotisserie chiken and next time I’m going to try shrimp.ReplyCancel

  • Zara P - September 10, 2014 - 7:49 pm

    Just made this tonight! Such a winner! I used a peas and carrot medley instead of mushrooms…did add the onions and some minced garlic. I tripled the sauce since I have a big family and always need to cook the whole pound of pasta from the box. It was perfect even my two year old finished her plate! Thank you so much for a simple and elegant recipe.ReplyCancel

    • Get Off Your Butt and BAKE - September 12, 2014 - 7:18 pm

      Hi Zara,

      We love this too. I’m so glad you liked it!
      I always make extra sauce as well….it’s so good.
      Thanks so much,
      JonnaReplyCancel

  • Rhonda Rudd - October 21, 2014 - 7:49 pm

    I made this for dinner tonight. Doubled the recipe(big family) and tripled the sauce(only I used single batch measurment for red pepper flakes). I also sauted onions & mushrooms to add to it.I also cooked up and diced 2 chicken breasts to add for more protein. We have a parsely alergy so I left that out. I also oven roasted some roma tomatoes earlier in the day that I chopped up and added to mine. Every one loved it except my 5 year old. Will definitely make this again. Might try adding some asparagus to it next time.ReplyCancel

    • Get Off Your Butt and BAKE - October 23, 2014 - 6:01 pm

      Hi Rhonda,

      This is also a family favorite! My husband would love the mushrooms and we have added asparagus many times this summer.
      Thanks for leaving a sweet comment.

      JonnaReplyCancel

  • Seiya - November 15, 2014 - 7:09 pm

    I followed the recipe (tho I doubled it) and ended up with a weird tasting sauce. It was still good, but it didn’t taste like carbonara. The egg taste was kind of prevalent in the dish. 🙁ReplyCancel

  • […] was a new take on an old fave. My husband loved the recipe and I realized that with a few changes I could make it for myself too! […]ReplyCancel

  • mark - July 11, 2015 - 3:19 am

    I made this using 300ml cream, 4 large eggs, 500gm bacon and 500gm packet pasta was fantastic thank you.ReplyCancel