Creamy Bacon Carbonara

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Creamy Bacon Carbonara is a classic Italian creamy pasta, bacon, mushrooms and onions cooked together and tossed in a cheesy, rich egg yolk mixture for an easy 30 minute meal! A quick and easy dinner that is made in minutes!

Pasta is a weekly special in our home! If you love pasta as much as we do try these Creamy Garlic Shrimp Alfredo Pasta, Creamy Chicken, Bacon and Broccoli Ranch Pasta or Creamy Pork Carnitas Pasta.

Creamy Bacon Carbonara

Creamy Bacon Carbonara

I finally found a carbonara recipe that I love. The sauce is so creamy, cheesy 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!

If you want a quick and easy delicious meal in just minutes, this is the dish. This pasta carbonara only takes 30 minutes from start to finish!

It is simply delicious and so easy to make at home. Everyone will be raving over this incredible creamy pasta!

What you need to make creamy bacon carbonara:

Simplicity is key with this carbonara meal! The use of good quality ingredients is a must though!

For a fully traditional carbonara recipe, use pancetta instead of bacon.

  • Eggs- all you need is just the yolks!
  • Cream or Heavy Cream  (Whipping Cream)- half and half will work but for a rich, creamy blend heavy whipping cream is my preference.
  • Parmesan- use a sharp, hard cheese of parmesan that is shaved instead of grated for a less gritty texture on your pasta.
  • Fresh diced Parsley or dried flakes- fresh and chopped up very fine add color and some fragrant garnish.
  • Salt- season to your liking.
  • Red Pepper flakes- a little kick of heat to help aid in flavor.
  • Bacon- a good thick cut bacon or even a high quality standard cut of bacon will make a difference.
  • Mushrooms chopped- this is optional but I love mushrooms and can’t leave them out.
  • Onion chopped- this is optional but adds a great flavor.
  • Pasta- linguine is my favorite but spaghetti will work great too.
bacon on the skillet

How to make creamy bacon carbonara:

This recipe is simple to make but is a little delicate if made too fast.

  • Prepare the pasta: cook the pasta according to the package.
  • Start the Sauce: beat the eggs, cream, Parmesan, parsley, salt and the red pepper together in a bowl. I just used a fork but a whisk will work great too.
  • Fry the bacon: until it is crisp, then crumble and set aside.
  • Saute: With 1 -2 Tbsp. bacon grease, sauté the onion and the mushrooms until the onions are translucent and golden.
  • Drain the pasta: While it is still warm, add to the onions and mushrooms.
  • Pour: cream mixture into the pasta, and stir over low heat for one to two minutes. Don’t do this on high heat, or you will make scrambled eggs.
  • Serve it hot: with additional Parmesan, and a loaf of Crusty French bread and a salad.
eggs and seasonings in a skillet

What is carbonara?

Carbonara is an Italian pasta dish from Rome made with egg, hard cheese, guanciale, and black pepper.

The dish arrived at its modern form, with its current name, in the middle of the 20th century.

How to make it a traditional carbonara recipe:

If you want to make this a more authentic carbonara recipe mix the cream and use pancetta or guanciale which is a pork jowl.

You can find at most specialty Italian supermarkets or in some unique grocery stores.

Just keep in mind that when substituting the heavy cream it will result in a dish that may be a bit drier, hence not quite a creamy carbonara.

For pasta you can also use fettuccine, rigatoni, or bucatini.

egg and seasoning cooking in a skillet

Can you Store Carbonara?

Yes! If you have any left overs, store in an airtight container for 3 to 4 days.

When reheating, warm over low heat until the sauce is warm.

You may need to add a 1 tablespoon of milk or cream to keep a creamy consistency.

Unfortunately, carbonara pasta does not freeze well with the creams and pasta.

The pasta can become mushy and the creamy sauce can separate when reheating. Making it a day ahead will work great too.

This is a quick and easy recipe to make ahead of time but best to serve hot.

Tips for creamy bacon carbonara:

Getting carbonara just right can take some practice. So don’t worry if your carbonara sauce is a little lumpy the first time you make it.

  • Have you sauce completely prepared before starting on the pasta. You will want your pasta hot when making the egg mixture.
  • You will not want to cook the sauce or you will make scrambled eggs.
  • When stirring the egg mixture into the pasta it needs to be quickly but not hot enough to scramble the egg.
  • An easy add in to this pasta are chicken, shrimp, ham and more vegetables.
  • Freshly grated Parmesan cheese is best. Avoid pre-shredded parmesan. It does not melt smoothly when heating over the stove.
  • Powdered grated parmesan cheese can be used if necessary.
  • 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.
creamy bacon carbonara

Looking for more Italian recipes?! Try these!

creamy bacon carbonara

Creamy Bacon Carbonara

5 from 3 votes
Creamy Bacon Carbonara is a classic Italian creamy pasta, bacon, mushrooms and onions cooked together and tossed in a cheesy egg mixture for an easy 30 minute meal!  A quick and easy dinner that is made in minutes!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Author Alyssa Rivers
Servings: 6


  • 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


  • 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, sauté 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 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!


(** 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).


Serves: 6

Calories385kcal (19%)Carbohydrates32g (11%)Protein14g (28%)Fat22g (34%)Saturated Fat9g (45%)Cholesterol97mg (32%)Sodium450mg (19%)Potassium235mg (7%)Fiber2g (8%)Sugar2g (2%)Vitamin A332IU (7%)Vitamin C1mg (1%)Calcium94mg (9%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Main Course
Cuisine American, Italian
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Alyssa Rivers

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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  1. 5 stars
    Delicious and so easy. The best carbonara recipe I have used. Doubled the sauce as suggested and it was perfect. On a side note, I paired this with salad and your strawberry vinaigrettte and was told it was like eating in a restaurant.

  2. 5 stars
    I made this the other night and it was fantastic. I do agree about the red pepper flakes, go easy if you’re not huge into spice! Overall a really tasty meal, thank you!!

  3. 5 stars
    I am writing this as I sit on the couch while my family and I enjoy this fabulous pasta!!!

    I doubled the bacon (my kids lOVE bacon) it was perfect. I was nervous to add the egg bcuz i was worried i’d somehow mess this is up. I literally had enough to make this recipe once and it came out wonderful.

    I am SO happy i found this gem. xoxo

  4. If you are going to cook a traditional meal, you need to stick to the basics. There is no cream added. The cream taste comes from egg yolk.

  5. Will be cooking it tonight, substitute Mexican creme and cilantro! Will let you know how it comes out🙏🏻

  6. Getting confused because there is no measurement for the parsley and it doesn’t say when to add the bacon back in. Could have done with more clear instructions.

    1. I used this recipe for 1 lb of Linguine and it was plenty.. I added about 1/2 of pasta water when all done to make it creamier.. stupendous!

  7. 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.

  8. 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!!

  9. 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!

  10. 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!

    1. 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.

      1. 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

  11. 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

  12. 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.

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