Pasta alla Carbonara

    30 minutes

    Crispy bacon, eggs and cream, parsley and Parmesan cheese combine to make this classic easy pasta dinner.

    152 people made this

    Serves: 8 

    • 250g bacon, cut into small pieces
    • 4 eggs, room temperature
    • 1/4 cup (65ml) thickened cream at room temperature
    • 1 cup grated Parmesan cheese
    • 500g fettuccine pasta
    • 65g butter, softened
    • 1/4 cup chopped parsley
    • ground black pepper to taste

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    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 packet directions. Drain and return to pan. Toss with butter and parsley until butter is melted. Add bacon and cheese mixture and toss gently until mixed.

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    Reviews and Ratings
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    Reviews in English (115)


    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.  -  29 Nov 2006  (Review from Allrecipes USA and Canada)


    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.  -  06 Jun 2002  (Review from Allrecipes USA and Canada)


    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!  -  02 Jan 2002  (Review from Allrecipes USA and Canada)