Pasta alla Carbonara

Rating: 3.8 stars
25 Ratings
  • 5 star values: 7
  • 4 star values: 12
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 2

This was always a family favorite. Easy to reheat. Great as a side dish. Timing is important for success. Toss the sauce with HOT noodles: the eggs continue to cook on the HOT noodles.

By Erin Clifton

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Recipe Summary

Servings:
16
Yield:
16 servings
Nutrition Info
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified

Directions

  • Heat oil in a large skillet over medium heat. Saute onions in oil until tender. Drain on paper towels.

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  • Using the same pan, cook mushrooms in butter over medium heat. Stir in onions and bacon; reduce heat to low, and cook until bacon browns. In a medium bowl, beat together eggs, cream, and cheese; mix into bacon mixture. Cook, stirring, until the sauce begins to thicken. Remove from heat.

  • Meanwhile, cook pasta in a large pot of boiling water until done. Drain. Toss hot noodles with sauce, parsley and red pepper flakes.

Nutrition Facts

Per Serving:
561 calories; protein 19.4g; carbohydrates 36.4g; fat 37.6g; cholesterol 198.2mg; sodium 588.9mg. Full Nutrition
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Reviews (21)

Read More Reviews

Most helpful positive review

PEGT2865
Rating: 4 stars
01/29/2004
Not bad but carbonara should have a much more intense bacon taste. Also where is the garlic?? Here are my changes. Use 3/4 of the pasta. When cooking the onions add 2-3 cloves (or to taste) of crushed garlic and use a good olive oil not vegetable oil. Use a good smoked bacon and you might want to increase it by 25-50%. Add salt pepper parsley and crushed red pepper to egg mixture before you add to bacon onions and mushrooms. Speaking of...I used sliced baby bella mushrooms. Okay...I think that is it. Good luck. Read More
Helpful
(36)

Most helpful critical review

Alicia Gluckman
Rating: 2 stars
10/13/2004
Perhaps when scaling the recipe down it altered the overall flavor of the dish but whatever it was it started a fight with my hubby over what real Pasta alla Carbonara is. The taste wasn't horrible it just wasn't uber yummy and not what Hubby had expected at all in the flavor department. I'm going to keep looking for a better recipe. BTW The instructions are incomplete and ought to be review. If it weren't for other reviews by users I wouldn't have known when to add the parsley and red pepper. Read More
Helpful
(13)
25 Ratings
  • 5 star values: 7
  • 4 star values: 12
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 2
Reviews:
Most Helpful Most Positive Least Positive Newest
PEGT2865
Rating: 4 stars
01/29/2004
Not bad but carbonara should have a much more intense bacon taste. Also where is the garlic?? Here are my changes. Use 3/4 of the pasta. When cooking the onions add 2-3 cloves (or to taste) of crushed garlic and use a good olive oil not vegetable oil. Use a good smoked bacon and you might want to increase it by 25-50%. Add salt pepper parsley and crushed red pepper to egg mixture before you add to bacon onions and mushrooms. Speaking of...I used sliced baby bella mushrooms. Okay...I think that is it. Good luck. Read More
Helpful
(36)
Jill Durham Byrd
Rating: 4 stars
10/13/2010
This was a good recipe. I used half and half instead of whipping cream to save a little on the calorie side. I also found two pounds of bacon to be too much. One thing to improve upon would be when adding the egg mixture to the pan. My eggs cooked and made the sauce not very smooth. It would probably be better to add the sauce to the pan and turn off the heat or turn to low to prevent the eggs from hardening and forming clumps The hot pasta should also cook the eggs when mixing. This will be something to fine tune when I make it again. Read More
Helpful
(15)
Alicia Gluckman
Rating: 2 stars
10/13/2004
Perhaps when scaling the recipe down it altered the overall flavor of the dish but whatever it was it started a fight with my hubby over what real Pasta alla Carbonara is. The taste wasn't horrible it just wasn't uber yummy and not what Hubby had expected at all in the flavor department. I'm going to keep looking for a better recipe. BTW The instructions are incomplete and ought to be review. If it weren't for other reviews by users I wouldn't have known when to add the parsley and red pepper. Read More
Helpful
(13)
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FLOLUM
Rating: 5 stars
12/20/2002
super easy and very yummy! didn't have any mushrooms so i tossed in some peas and a tomato and it turned out great! thanks! Read More
Helpful
(11)
Pam Ziegler Lutz
Rating: 5 stars
10/14/2010
This is not a traditional carbonara but it is a delicious pasta dish. I followed the recipe exactly but quartered the ingredients. Be warned when reducing the recipe - remove the pan from the heat before stirring in the egg/cream mixture. The eggs in the mixture will coddle quickly. I'm sure this wouldn't be the case if making the full recipe amount but the smaller amount heats up quickly. I used whole wheat spaghetti as my pasta. I enjoyed this even more as leftovers the following day. Thanks for a terrific recipe! Read More
Helpful
(11)
Dottie Snyder
Rating: 4 stars
11/06/2009
I agreed with the comment on garlic definatly needed it I also made this a basic one dish meal added garlic cut carrots yellow pepper and brocolli to the mix and it came out very tasty Read More
Helpful
(8)
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kg2943
Rating: 5 stars
03/04/2008
I thought this was wonderful and the whole family agreed. Boyfriend had three helpings! I followed the recommendations to add the parsley and red pepper to the egg mixture before adding it to the bacon. This will definitely become one of our regulars! Read More
Helpful
(7)
Abdullah Arjomand
Rating: 3 stars
03/18/2009
Satisfying but a little bland Read More
Helpful
(6)
MattOlay V-H
Rating: 4 stars
10/19/2010
We enoyed this very much. All the ingrdients can be easily altered but I think the heavy cream/egg/parm turned out to be a little bland. Perhaps a sharper cheese? or make this pasta dish like an alfredo style by simmering heavy cream/parm/garlic. Read More
Helpful
(6)
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