Creamy Bacon Carbonara

I finally found a carbonara recipe that I love.   The sauce was so creamy and so good.  The best part is that the pickiest eater gobbled this down and my other boy had seconds!  It was pretty easy to throw the whole thing together.  I felt like it was the perfect Sunday meal served with a side salad and garlic bread!


Rating: 4 stars  Difficulty of Recipe: 2 stars
Things that I did differently: You have to double the sauce for it to be saucy enough.  I also put the sauce on low whisking consistently while I cooked the noodles because I wanted the eggs to cook enough.  You have to watch it though or your sauce will turn into scrambled eggs!
Things I would change:  Nothing
Will I make it again?  Yes
Recipe from: Get off your butt and bake

Ingredients: 
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
3 mushrooms chopped (opt)
1 small onion chopped (opt)
1/2 pound pasta

DIRECTIONS:
Beat the eggs, cream, Parmesan, parsley, salt and the red pepper together in a bowl.  I just used a fork.  Fry the bacon until crisp, then crumble and set aside.  With 1 -2 Tbsp. bacon grease, saute the onion and the mushrooms until the onions are translucent and golden.  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. (**I doubled the sauce recipe and I saved a bit of the pasta water, just in case my sauce got thicker than I liked – simply add a bit if you need it)   Don’t do this on high heat, or you will make scrambled eggs.  Serve with additional Parmesan, and a loaf of Crusty French bread and a salad.  So Good!

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Alyssa

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.
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Comments

  1. I love bacon carbonara! I made it a few times but it was never saucy enough… Now I know why!!! Definitely going to have to try this one!

  2. This looks great! I love carbonara so I’ll definitely be trying this recipe! (Also, I love the background of your site.)
    -Sarah

  3. Sarah Carletti says:

    Looks so good! Thanks so much for linking up!

  4. I made this one evening last week and then stepped out for an hour to run an errand. I came back to find it completely GONE. My husband and daughter ate it ALL. I am making it again tonight and will not share until I have had my fill. I understand it is to-die-for.

  5. I love it… thanks big hit with the friend, I added crubled up blue cheese with the egg and cream mix
    BIG POINTS with the ladies THANKS

  6. Eggs stay raw?

    • Steven Pierce says:

      No, I use only the yolk for this and if you put the sauce mix onto the pata right after you drain it the heat will cook the yolk.

      • Patricia says:

        Do you put the whole egg in and when do you add bacon . Do you just sprinkle bacon n top or put it in the sauce

  7. Does anyone know how many servings this makes? I have 6 people coming over tonight for a little New Year’s Eve get together and thought pasta carbonara would make a nice meal! There will be 6 of us, not sure how much of each of these ingredients I will need…help please!

  8. So delicious!!! Helped us to feed a hungry group of 8 after a busy moving day. Tossed with whole wheat past, served with a Romaine salad and fresh loaf of french bread – Will be repeated again soon…
    Thank you!

  9. I mad the recipe as listed above… I like heat, but my family thought the sauce was a bit spicey.. Watch the red pepper flakes!!

  10. When do you add the bacon?

  11. I’ve made this once. It was definitely a hit. Not even a spoonful left. I wanted to make it creamier and this recipe seems to be the one I was looking for. Will be making it tonight.

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