Pasta Carbonara

Pasta Carbonara

Ready in 20 minutes

Carbonara became a classic Italian dish during World War II, when the Italians discovered that American service men liked eggs and bacon. Using thick cut bacon simulates the texture of pancetta but gives the sauce a better flavor.

"A little hint about shallots. I have a used frosting container that I keep my shallots in. Every few months I go and get extra large shallots, chop them finely with one of those great food choppers, put them in the frosting container and cover them with a flavorless vegetable oil, like corn or peanut oil. Then I have chopped shallots any time I want them, and the oil has been infused with their wonderful flavor. You can't go wrong with this method that takes about 5 minutes every few months."

- arbpen

Top-ranked recipe named "Pasta Carbonara"

3.5 avg, 14 review(s) 64% would make again


Are you making this? 
1/4 cup Mushroom; sliced
1 teaspoon Shallot; minced
1 teaspoon Butter
1/2 teaspoon olive oil
3 slices Bacon; thick
2 tablespoons Sour cream
1 Egg
2 tablespoons Parmesan
Black pepper; freshly cracked

Original recipe makes 2 Servings



In a separate sauce pan, place butter and olive oil. Heat until the butter is frothy, then add the shallots and mushrooms. Saute until the mushrooms are browned on the edges and have given up some of their water.

Cook bacon til crisp and chop into small pieces. The microwave works well for this. Do not throw away bacon fat.

In a large pot, boil water and cook pasta until al dente. Drain pasta and reserve.

Put bacon fat into pot where pasta was cooked. Add sour cream and mix well. Add egg and mix thoroughly. You should have a nice yellow sauce by this time. Add the mushroom mixture and the bacon, and mix. Finally add the pasta and toss to coat.


Use this with just about any noodle type pasta, fettucini, linguini or spaghetti, etc.


Added on Award Medal

this was wonderful and it deserves a Photo, this is not my recipe just my Photo, CCheryl photo by CCheryl CCheryl

Calories Per Serving: 293 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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For those of you having problems with flavor, this could be for several reasons. The biggest culprit is sour cream, I use ONLY Real sour cream, preferably Alta Dena, or Daisy or Knudsen. Other sour creams have gelatin, binders and/or fillers. If you can find it, Creme Fraiche makes an excellent alternative. For those who are reporting dryness, make sure that the mushrooms have given up some of their water. It adds flavor, and liquid to the sauce. Please remember that all the ingredients are approximate, simply because some mushrooms may have more liquid than others, some people like more cheese than others, or Mars may be retrograde when viewed from Io, who knows, just enjoy.
arbpen 2 months ago
this isn't real pasta carbonara... It is made with panchetta, minced in small pieces and sauted in a little olive oil with some garlic. Then 1/2 cup dry, white wine is added. Grated Parm and Romano are added to some beaten eggs. Cooked and drained spaghetti is mixed with both mixtures. Black pepper is sprinkled on top with extra grated cheese.Bacon makes it too greasy. See Marcella Hazen's books for the real deal. This one tastes awful.
Stratasphere 2 months ago
Doesn't reheat well so use on first night. Added cream and doubled bacon and shrooms - kids loved it but it may be too bland for parents :-)
vanacrane 11 month ago
I second MamaBre.
Kellonm2 1 year ago
It was a bit on the dry side. I had to add a bit of milk and butter to make it creamier but the flavor was pretty good.
Katsikokleftra 2 years ago
I'm not sure what went wrong, but this was awful!
MamaBre 2 years ago
daniellemo13 2 years ago
Excellent, creamy smooth pasta recipe. Its a nice change from the norm. I would absolutely do it again - but next time I'd throw some grilled chicken on top and double the bacon and mushrooms.
Charmcity 2 years ago
Really good. You should start the pasta first, though, or the completed sauce will have to sit around waiting. The ingredient list calls for pepper and Parmesan but the instructions don't mention them. I just added them as topping.
GrandmaBarbara 2 years ago
just tried for first time- was a little nervous, but actually gave a fab flavour, tasted restaurant quality and proved to be very tasty, this is my first big oven recipe attempt- so far so good!!
missl_b 2 years ago
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