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.



Pasta Carbonara in a clear baking pan.




Pasta Carbonara

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Author Alyssa Rivers
Servings 6 Servings
Course Dinner, Main Course
Cuisine Italian, Italian American
Keyword pasta, pasta carbonara


  • 4 eggs
  • 1/4 cup butter or margarine
  • 1/4 cup whipping cream
  • 1/2 pound bacon We used a full pound
  • 1 pound fettuccine or spaghetti
  • 1 cup Parmesan cheese grated
  • 1 tablespoon parsley
  • pepper


  1. Let eggs, butter, and cream and stand at room temperature for 2 to 3 hours.
  2. Cook bacon (we lay it on a pan and cook it in oven at 375 for 20 minutes or 400 for 10).
  3. Drain grease from bacon.
  4. Beat together eggs and cream just til combined.
Cook pasta.
  5. Turn hot pasta into serving dish (we use 9x13).
Toss pasta with butter.
  6. Pour egg mixture over and toss til pasta is well coated.
  7. Add bacon, cheese and parsley, toss to mix.
Season to taste with pepper.
  8. Put in oven at 350 for about 10 minutes to cook eggs completely.
Nutrition Facts
Pasta Carbonara
Amount Per Serving
Calories 657 Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 17g85%
Cholesterol 243mg81%
Sodium 646mg27%
Potassium 323mg9%
Carbohydrates 55g18%
Fiber 2g8%
Sugar 2g2%
Protein 25g50%
Vitamin A 788IU16%
Vitamin C 1mg1%
Calcium 251mg25%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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.



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. 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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