Creamy Bacon Carbonara

I could eat this pasta every night.  It is dee-lish.  I saved myself a little bit of fat content by using half-and-half  and turkey bacon rather than heavy cream and real bacon.  It was still creamy but I can only imagine what heavy cream and the crisp texture of real bacon would do for it. Next time, definitely next time.

I excluded the mushrooms and onions as well, because I’m just not a mushroom and onion kind of gal. Unfortunate, I know.  But believe me it was still flavorful.  And if you like your food spicy you might want to add a little more crushed red pepper (that was my husband’s suggestion, of course). One teaspoon gave it plenty of kick for me though.

Creamy Bacon Carbonara
2 eggs
1/4 cup 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
1 small onion, chopped (opt)
3 mushrooms sliced (opt)
1/2 lb. Pasta (I used whole wheat)
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.


  1. says

    haha, i am with you on pasta! i feel like I would be willing to attempt to run a marathon everyday if it meant I could justify “carbo-loading” on this! it looks amazing.

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