Pasta Carbonara

pasta carbonara

Pasta Carbonara

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Servings: 4
Calories: 628


  • 1 tbsp olive oil
  • 1 1/2 oz butter
  • 3 1/2 oz pancetta or unsmoked bacon diced
  • 3 eggs beaten
  • 2 tbsp milk
  • 1 tbsp thyme stalks removed
  • 1 1/2 lb fresh or 12 oz dried conchigoni rigati
  • 1 3/4 oz Parmesan cheese grated
  • salt and pepper


  • Heat the oil and butter in a frying pan (skillet) until the mixture is just beginning to froth.
  • Add the paneetta or bacon to the pan and cook for 5 minutes or until browned all over.
  • Mix together the eggs and milk in a small bowl. Stir in the thyme and season to taste with salt and pepper.
  • Cook the pasta in a saucepan of boiling water for 8 - 10 minutes until tender, but still has 'bite'. Drain thoroughly.
  • Add the cooked, drained pasta to the frying pan (skillet) with the eggs and cook over a high heat for about 30 seconds or until the eggs just begin to cook and set. Do not overcook the eggs or they will become rubbery.
  • Add half of the grated Parmesan cheese, stirring to combine.
  • Transfer the pasta to a serving plate, pour over the sauce and toss to mix well.
  • Sprinkle the rest of the grated Parmesan over the top and serve immediately.
  • For an extra rich Carbonara sauce, stir in 4 tablespoons of double (heavy) cream with the eggs and milk in step 3. Follow exactly the same cooking method.
Calories: 628 kcal
Carbohydrates: 65 g
Protein: 23 g
Fat: 30g
Saturated Fat: 13 g
Trans Fat: 1 g
Cholesterol: 171 mg
Sodium: 494 mg
Potassium: 319 mg
Fiber: 3 g
Sugar: 3 g
Vitamin A: 645 IU
Vitamin C: 3 mg
Calcium: 203 mg
Iron: 2 mg
Cuisine Italian
Ingredients Pasta
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