Pasta Carbonara


I have a pasta obsession. I could seriously eat it everyday in all different varieties. This recipe is one of my faves and reminds me of my Great Grandmother. My mother’s side of the family is of Italian descent and I am blessed that I learned many techniques and recipes from them. This is one from the old country, a simple recipe of rich ingredients.


Pasta Carbonara

Prep Time: 12 minutes

Cook Time: 10 minutes

Serving Size: 4 to 6


1 Pound of Pasta

2 Tbs Extra-Virgin Olive Oil

5 pieces of bacon or pancetta

3 cloves of garlic, chopped fine

2 eggs

1 cup Parmesan Cheese

Fresh Parsley Optional


In a large pot bring salted water to a roaring boil. Add in the pasta and cook to the directions on the box. You want to make sure to start the next step of the sauce quickly. The pasta has to be hot in order for the egg mixture to cook with the warmth of the pasta.

In a saute pan heat the olive oil, add the bacon/pancetta over medium temperature. Cook for 5 minutes until the bacon/pancetta is crispy.

Add the garlic into the fat and saute for one minute. Watch it closely as you don't want it to burn. Remove from heat.

In another bowl, mix the eggs with the cheese together until smooth.

Drain the pasta and add to the pan with the bacon and garlic and coat.

Pour in the egg and cheese mixture. Stir the pasta quickly, making sure you do not scramble the eggs.

Season with salt and pepper.

You may also garnish with parsley if you like.

About Ashley
Ashley is a freelance writer, editor and recipe developer. She is a passionate foodie and loves sharing her affinity for cuisine through her writing. She vows that nothing brings people together like a wonderful meal and great conversation. She enjoys cooking, fine dining, photography and traveling. She is also a co-host on Designed by Magic a podcast on 407 the PARX.

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