Pasta Carbonara

I found this recipe on a blog that I follow.  It looked easy so I decided to try it for dinner.  My boys loved it.  It seemed a little dry, and I like my food more saucy.  When I made it again, I doubled sauce for the recipe.  It was better, but it still seems like it is missing something and I can’t quite put my finger on it.

Rating:  3 stars  Difficulty of Recipe: 4 stars

How I changed it: I doubled the sauce.

Things I may do differently next time: Not too sure yet

Will I make it again? Most likely because it was a hit with my boys.


4 eggs

1/4 cup butter or margarine

1/4 cup whipping cream

1/2 pound (we use full pound) bacon

1 pound fettuccine or spaghetti

1 cup grated Parmesan cheese

1 tablespoon parsley


Let eggs, butter, and cream and stand at room temperature for 2 to 3 hours. Cook bacon (we lay it on a pan and cook it in oven at 375 for 20 minutes or 400 for 10). Drain grease from bacon.
Beat together eggs and cream just til combined.
Cook pasta. Turn hot pasta into serving dish (we use 9×13).
Toss pasta with butter. Pour egg mixture over and toss til pasta is well coated. Add bacon, cheese and parsley, toss to mix.
Season to taste with pepper.
Put in oven at 350 for about 10 minutes to cook eggs completely.

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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CasserolesPasta Dishes


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  1. I added sliced black olives and sliced mushrooms. It was already a great casserole and this just tweeked it a little.

  2. I use to get Pasta Carbonara at a restaurant near me. It had mushroom and English peas in it. Loved the mushrooms, but hate peas so I would always push them to the side.

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