Pasta alla Carbonara

Pasta alla Carbonara

16

"This was always a family favorite. Easy to reheat. Great as a side dish. Timing is important for success. Toss the sauce with HOT noodles: the eggs continue to cook on the HOT noodles."

Ingredients

{{adjustedServings}} servings 560 cals
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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 560 kcal
  • 28%
  • Fat:
  • 37.6 g
  • 58%
  • Carbs:
  • 36.4g
  • 12%
  • Protein:
  • 19.4 g
  • 39%
  • Cholesterol:
  • 198 mg
  • 66%
  • Sodium:
  • 589 mg
  • 24%

Based on a 2,000 calorie diet

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Directions

  1. Heat oil in a large skillet over medium heat. Saute onions in oil until tender. Drain on paper towels.
  2. Using the same pan, cook mushrooms in butter over medium heat. Stir in onions and bacon; reduce heat to low, and cook until bacon browns. In a medium bowl, beat together eggs, cream, and cheese; mix into bacon mixture. Cook, stirring, until the sauce begins to thicken. Remove from heat.
  3. Meanwhile, cook pasta in a large pot of boiling water until done. Drain. Toss hot noodles with sauce, parsley and red pepper flakes.
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Reviews

16
  1. 20 Ratings

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Not bad, but carbonara should have a much more intense bacon taste. Also, where is the garlic?? Here are my changes. Use 3/4 of the pasta. When cooking the onions add 2-3 cloves (or to taste...

This was a good recipe. I used half and half instead of whipping cream to save a little on the calorie side. I also found two pounds of bacon to be too much. One thing to improve upon would be...

Perhaps when scaling the recipe down it altered the overall flavor of the dish, but whatever it was, it started a fight with my hubby over what real Pasta alla Carbonara is. The taste wasn't hor...