Picture of Homemade Carbonara
I just love carbonara!  I would say it is my favorite pasta/sauce.  I thought, it must be impossible to make something so delicious.  Well, it isn't!  It is very easy.  So I made it and promptly ate it all up (with some help).

Step 1: Ingredients

Picture of Ingredients
This amount of ingredients fed my husband an I. The sauce was thick so it could serve 3.

  • Pasta (I used enough for 2)
  • 1/2 Cup Grated Parmesan Cheese (Grated is better, mine was just shredded but it worked out fine)
  • 1 Pkg. Bacon (I just really like bacon, you don't need this much)
  • 3/4 Cup Peas
  • 1/2 Cup Heavy Whipping Cream
  • 3 Eggs

  • Pot for boiling Pasta
  • Pot/Pan for Bacon
  • Bowl for mixing sauce ingredients
  • Wooden Spoon
  • Cutting Board and Knife
scoochmaroo2 years ago
I love carbonara! And I love how you've simplified it here to make it so much easier , more affordable, and more accessible for a weeknight dinner on the fly. I've always had peas in my carbonara, so I'm excited to see you did too! It's such a versatile dish.
jhodges158 months ago
I'm a saute chef and at our place we cook a bacon carbonara. If you don't drain off the bacon grease, and instead reduce it with some white wine, then add the carb sauce, it's almost impossible to scramble the eggs. Just a suggestion! Because if you keep all of the bacon grease and reduce with the wine, the flavor is absolutely amazing.
Penolopy Bulnick (author)  jhodges158 months ago

Awesome tip! Thanks for sharing it :)

Great Job...ah a Woman who cooks Italian (sigh) !!
tonyre2 years ago
Hi, I'm Antonio, an Italian who loves carbonara and I'm sorry to see that this recipe is totally wrong. I would say that eating this mixture of ingredients the night in your belly there will be battagle yards as the Colosseum in Rome.
The peas then we got to do! ... therefore
Spaghettil 350 gr. Pillow-150 gr. - Pecorino cheese (not cheese) 100 gr.
  - Pepper to taste - Egg yolks 4 +1 whole

To prepare spaghetti carbonara to put a saucepan containing plenty of water to boil, moderately salty again, in view of the fact that the pasta has a very tasty sauce with bacon and cheese. Meanwhile cut the bacon into small cubes or strips, put it in a pan without adding oil and leave it on the fire until the fat becomes transparent and slightly crisp, then remove from heat and let cool slightly.

Meanwhile, beat the eggs in a bowl then add the cheese and ground pepper (to taste). Antonio

Mix well all with the aid of a whip, then add the bacon.
Dropped the pasta and when it is ready, without skipping over the fire, drain and pour into the bowl and mix it together with the previously prepared sauce. Serve the spaghetti carbonara immediately and if necessary add more cheese and black pepper.
Excuse my correction Penolopy Bulnick and sorry my English I hope you do not prepare a ... pizza.
Hello Hello from Italy Antonio
bajablue2 years ago
This was delicious, Pen! I added butterflied Shrimp and used orecchiette instead of spaghetti and capers instead of peas.

Sorry, but the picture won't load! ;-(
artworker2 years ago
Never heard of carbonara. Super nice! Will try! And add to my restaurant breakfast menu!
Penolopy Bulnick (author)  artworker2 years ago
Thanks! I really like this dish :)
Z0M8I32 years ago
Found yet another quick meal to make for the wife and I! Thank you for sharing, I've never heard of or had this but man does it look good! :)
Penolopy Bulnick (author)  Z0M8I32 years ago
Thanks! I hope you both enjoy it!
csirna2 years ago
Hi, I am Italian and living in Italy.
I fully endorse astridinaz's comment. He is perfectly right about peas, garlic, pecorino and cream.
Actually the original receipe doesn't even mention bacon but "guanciale", which is lard from the pig’s cheek... anyway I don't feel any sensible difference between them: bacon is almost perfect.
Personally I am not against about experimentation and variations.
The most important thing I have to point out is that, looking at the pictures, it seems you have broken in two the spagetti to make them stay in the boiling pan. this is something to be avoided and it is totally unnecessary: in first place it makes them more difficult to be eaten: shortened spagetti cannot be easily twisted around the fork, and they "grab" less sauce when you twist them.
It is very difficult to do this with "shortened" spaghetti: http://comps.canstockphoto.com/can-stock-photo_csp1197428.jpg
and most of the sauce will remain in the plate.

in second place it very easy to cook them without breaking them:

1) Just put them in the hot boiling water like in this picture:

2) within 30 seconds, the submerged part will become flexible enough to allow you to push them all under the water without breaking them. Help yourself with a fork. you will see that it is easier do be done than to be told.

the "softening" of the submerged part very quickly: you will not feel any difference between the two parts that differ only in 30 seconds in cooking time.
This is not a trick: it is the rule of how spagetti should be really prepared.


P.s: maybe you could find useful this video:
there is also the "watch in english" button...

I think even Mariann Esposito, Mario Batali, and Lidia Bastanich each make it differently. Do not remember my Sicilian (Italian) mom ever making it, but then my Redneck stepfather kind of kept her from cooking such things. Most Italians do not follow recipes anyway, they use what ever is fresh and available. For that matter, Each part of Italy has their own version.
wow this looks good :)
i might try it one day
Thanks, it's pretty tasty!
Orngrimm2 years ago
With peas? Thats new... :)
But hey: Sounds not bad at all. Will try it for sure.

Thanks for the idea and the 'ible!
Penolopy Bulnick (author)  Orngrimm2 years ago
Thanks for reading! I'm a big fan of peans anyway, so it just makes it even better for me :D
Never have put whipping cream in our carbonara, but I guess it makes it more interesting.
Yeah, I only saw one other recipe online that used it, but I thought it might change things up a bit :)
astridinaz2 years ago
Mmmm, it must be good but... this is not the original Italian carbonara.
Here is what's different to the traditional recipe: no peas, cheese is pecorino romano (sheep's cheese) not parmesan, no cream. and our bacon looks different...
@jpmarq: no please, no garlic at all!!!!
Anyway, your version looks succulent! Don't desperate, even in Italy most people don't have the carbonara the original way!Such a short list of ingredients and steps requires:1-excellent ingredients; 2-excellent cooks! It's much more difficult than it seems to be...
jpmarq2 years ago
I make a close version of this and everyone who has had it loves it although it is a rare meal since it is on the “it’s so good it can’t be good for you” list. Couple of quick tips:

If you are worried about the raw egg in the recipe then use an “egg beaters” type product, it is pasteurized. I like the raw egg when it is me and the wife, but when serving to friends I use this to be a little safer.

You are missing the GARLIC!!! If you have had it with and without then you can taste a difference. I cook the bacon a little early. Set it aside to drain and reserve a tablespoon amount of drippings in the pan. As the pasta is ready I turn the pan on and heat the drippings and add minced garlic to it. Once cooked (very quick, don't walk away) I add the pasta to it to give it a quick toss and then add the mixture and the pasta together. The garlic oil coats the pasta and adds to the goodness. Next morning make sure to get up early and run an extra mile for this decadence!