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


  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: 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.