Pasta Carbonara I

Name: Pasta Carbonara I
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Ingredients: ½ pound bacon, cut into small pieces; 4 large eggs eggs, room temperature; ¼ cup heavy cream at room temperature; 1 cup grated Parmesan cheese; 16 ounces dry fettuccine pasta; ¼ cup butter, softened; ¼ cup chopped parsley; ground black pepper to taste

Rating: 4.23 stars

165 Ratings
118 Reviews
12 Photos

Lots of crispy bacon is tossed with hot, buttered noodles, whipped egg and cream, and a generous measure of Parmesan cheese to make this delicious classic. Stir until the heat of the pasta cooks the eggs, then serve with parsley and ground pepper.

By Jackie

Recipe Summary

prep:

15 mins

cook:

15 mins

total:

30 mins

Servings:

Yield:

8 servings

Nutrition Info

Ingredients

Original recipe yields 8 servings

The ingredient list now reflects the servings specified

½ pound bacon, cut into small pieces
4 large eggs eggs, room temperature
¼ cup heavy cream at room temperature
1 cup grated Parmesan cheese
16 ounces dry fettuccine pasta
¼ cup butter, softened
¼ cup chopped parsley
ground black pepper to taste

Directions

Step 1

Cook bacon until crisp. Drain on paper towels.

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Step 2

In medium bowl beat together eggs and cream just until blended. Stir in cheese and set aside.
Step 3

Cook pasta according to package directions. Drain and return to pan. Toss with butter until it is melted. Add bacon and cheese mixture and toss gently until mixed.

Nutrition Facts

Per Serving:

394.6 calories; protein 18.1g 36% DV; carbohydrates 41.7g 14% DV; fat 17.7g 27% DV; cholesterol 132.5mg 44% DV; sodium 450.4mg 18% DV. Full Nutrition

Reviews (118)

Most helpful positive review

SUSANANDBENNETT

11/29/2006

I made this using regular milk for the cream and left the butter out. I'm sure it would have been creamier with those included, but for those who are looking to cut corners with fat and calories, it was still really good without that extra fat. Read More

Helpful

(190)

Most helpful critical review

love to cook

02/22/2010

do you cook the sauce with the eggs? I assume do but the instructions do not mention that....and for how long? Read More

Helpful

(8)

165 Ratings

5 star values: 80
4 star values: 61
3 star values: 13
2 star values: 4
1 star values: 7

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

SUSANANDBENNETT

11/29/2006

Helpful

(190)

JESSI36BC

12/11/2003

Yummy dish but make sure to stir the eggs in for awhile to ensure their cooked and well-heated. I also chopped up an onion and fried it with the bacon. Add the bacon at the very last minute so it stays nice and crunchy also sprinkle a few diced tomatoes on top. Read More

Helpful

(123)

Emily

12/11/2003

This was delicious! I used penne pasta because it holds in a lot of sauce for each bite, and I also added chicken and peas. One thing, though, make sure your eggs really are room temperature and not still chilled. I was in a hurry and did not do this the first time I cooked this dish and the pasta was a bit cold. Thanks for the recipe! Read More

Helpful

(89)

NICKIG

09/04/2005

Very nice and easy to make. Tasted great as well! I changed the recipe a bit though. I used single cream and skim milk more than what was stated for the double cream as we like pasta with sauce and not dry plus I used 3 eggs and loads of parmesan. Read More

Helpful

(50)

Tonya

11/12/2005

A very easy and tasty dish! Substituted diced prosciutto instead of bacon and added 1/2 cup of frozen baby peas to the pasta. Everyone enjoyed it! Read More

Helpful

(34)

Melinda Kemppainen

03/15/2006

really great! I added broccoli and carrots to the pasta during the last couple of minutes cooking time. Read More

Helpful

(23)

Tara Gosse

01/20/2010

LOVED IT!! I will make this over and over. Not lo-cal but oh well. I used a combo of recipes and this was the closest to what I did. I used more then a half a pound of bacon and I did like the texture it gave by cutting up the bacon first instead of just crumbling whole pieces into it. I cooked some sliced baby ports. and diced onions in the bacon fat. I whisked in about 3 TBL of butter into the drippings. I whipped about 1/2 cup heavy cream and 1/2 cup grated parm into the 1 egg and 3 egg yolks. Tossed the pasta into that and then threw it into the pan for a minute or two and kept it moving. I did not get this creamy like sauce but the taste was out of this world. I could not stop eating it. Read More

Helpful

(19)

LINDA MCLEAN

07/23/2003

Absolutely delicious! I only added one egg as it was thick enough with the cheese. Loved by all! Read More

Helpful

(14)

Justin Rand

09/04/2005

Very good but sauce wasn't smooth. Maybe use fresh parm instead of grated? I added some garlic powder for flavor but could have added more. Might keep the bacon drippings in the pan to add bacon flavor b/c it seemed like the bacon flavor didn't have much time to dissipate through the sauce. Overall very good though. Read More

Helpful

(11)

love to cook

02/22/2010

do you cook the sauce with the eggs? I assume do but the instructions do not mention that....and for how long? Read More

Helpful

(8)

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Nutritional Information

Pasta Carbonara I

Servings Per Recipe: 8
Calories: 394.6

% Daily Value *

protein: 36 %

carbohydrates: 14 %

exchange other carbs:

dietary fiber: 8 %

sugars:

fat: 27 %

saturated fat: 43 %

cholesterol: 44 %

vitamin a iu: 11 %

niacin equivalents: 50 %

vitamin b6: 9 %

vitamin c: 4 %

folate: 32 %

calcium: 14 %

iron: 13 %

magnesium: 13 %

potassium: 6 %

sodium: 18 %

thiamin: 9 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.