Pasta Carbonara I

Pasta Carbonara I

103 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Jackie
Recipe by  Jackie

“Lots of crispy bacon is tossed with hot, buttered noodles, whipped egg and cream, and a generous measure of Parmesan cheese to make this delicious classic. Stir until the heat of the pasta cooks the eggs, then serve with parsley and ground pepper.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

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

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Reviews (103)

Rate This Recipe
SUSANANDBENNETT
176

SUSANANDBENNETT

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.

JESSI36BC
114

JESSI36BC

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.

Emily
85

Emily

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!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 395 cal
  • 20%
  • Fat
  • 17.7 g
  • 27%
  • Carbs
  • 41.7 g
  • 13%
  • Protein
  • 18.1 g
  • 36%
  • Cholesterol
  • 145 mg
  • 48%
  • Sodium
  • 450 mg
  • 18%

Based on a 2,000 calorie diet

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