Creamy Bacon Carbonara Pasta in Parmesan Puff Pastry Shells


  • 1 pkg. Pepperidge Farm Puff Pastry shells ( 4 shells needed for recipe below)
  • 2 eggs
  • 1/2 cup Cream (Whipping Cream)
  • 1/3 cup Parmesan
  • Fresh diced Parsley or dried flakes
  • 1/4 tsp. Salt
  • 1/2 tsp Red Pepper flakes
  • 1/2 lb. bacon fried crisp then crumbled
  • 1/2 lb. Pasta


  1. Prepare the pastry shells according to package directions, then set aside.
  2. Fry the bacon until crisp, then crumble and set aside.
  3. Using a whisk or a fork, beat the eggs, cream, Parmesan, parsley, salt and the red pepper together in a bowl. Set aside.
  4. Melt butter in small dish. Place Parmesan cheese in another dish. Brush the outside and top of the baked Pepperidge Farm Puff pastry shell with melted butter, then roll in parmesan cheese until well coated on both the sides and top. Once all the shells are coated, set aside.
  5. Cook and drain the pasta. (Reserve 2 to 3 tablespoons of the pasta water)
  6. Pour cream mixture into the pasta, and stir over low heat for one to two minutes. (If the sauce gets thicker than you like – simply add a bit of pasta water.)
  7. Important: Don’t do this on high heat, or you will make scrambled eggs.
  8. Crumble the crisp bacon over the top & serve with additional Parmesan.


Alternate note on TEMPERING EGGS: 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.