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Creamy Pasta Carbonara

Creamy carbonara pasta filled with bacon and prepared using a quick luscious carbonara sauce.


  • 280 g Linguine or Fettucine Pasta cooked al dente according to packet instructions
  • 200 g bacon Pan fried or baked in oven at 200C for 10 mins (no need to pre-heat oven but be sure bacon is dry and not cold)

Mix in bowl:

  • 30 g shredded parmesan cheese
  • 2 eggs
  • 200 ml whipping cream I use the Emborg brand
  • 1/2 tsp salt


  • As pasta is cooking, chuck bacon pieces in oven and mix sauce in bowl.
  • Get a large pan put on LOW heat and place cooked pasta inside and add sauce.
  • Toss, add chopped up bacon and a good sprinkling of black pepper.
  • Taste to see if salt and pepper is enough. DONE. Serve warm.


  • This is not a an authentic carbonara recipe. Some recipes call for no cream, others only use the yolks - but this is the recipe which works for us.
  • You can pan fry the bacon too before adding in pasta (all in same pan) and cream.
  • Be patient when tossing the pasta, as you need to toss over low heat - else the eggs will cook. Toss till pasta is nicely coated in the sauce.
  • You can sub bacon for ham. Makes it easier - just cube the ham and toss in when mixing pasta and sauce together.
  • You can leave out the greens or use green peas or baby spinach (like I did).