Carbonara is a creamy and delicious traditional pasta dish including eggs and Parmesan that will have your family begging for more!
There's just something about a bowl of pasta that really warms the soul! Everyone will go wild for this traditional carbonara dish, which includes bacon and eggs. Is it breakfast for dinner?
Feel free to whip up homemade egg noodles or even Whole Wheat Noodles to use. For a twist on another classic sauce, Stinging Nettle Pesto is a great option.
Key Ingredients
Pasta - A long cut is great to really work into the sauce. Egg noodles, whole wheat, or fresh pasta from the store are great options.
Eggs - Farm fresh is great as these are just gently cooked by the heat of the pasta.
Parmesan - Freshly grated, please!
Aromatics - Onion and garlic of course create a base of flavour.
Bacon - Your favourite will do, chopped up.
Dairy - I like to use both sour cream and heavy cream. And if you aren't using raw and homemade, I suggest only using full fat varieties.
How to Make Homemade Pasta Carbonara
***See recipe card below for precise measurements and instructions.***
Step 1: Sauté aromatics and bacon until everything is cooked.
Step 2: Separate out egg yolks.
Step 3: Set aside aromatics and whisk dairy into eggs.
Step 4: Boil pasta, drain, and then fold into the creamy sauce and serve.
FAQs
Carbonara is made by heating egg yolks through with hot pasta. This isn't any issue for our family as we have backyard hens. Just make sure you know where your eggs come from and that they are fresh. If you are concerned, you can use pasteurized eggs from the store as well.
Make all your parts so they are ready while the pasta cooks, especially if using fresh noodles that only take a few minutes to boil. Have your eggs and dairy closer to room temp, so you don't end up with scrambled eggs or curdled cream. You can also save back some of the pasta cooking water when draining the noodles in case you need to thin out the final dish.
Photos by Dante from Shire by the Sea
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Fettuccine Carbonara
Ingredients
- ¼ cup olive oil
- 3 green onions sliced
- 1 large onion sliced
- 1 clove garlic minced
- 1 lb bacon diced
- 3 large egg yolks
- 1 cup freshly grated Parmesan cheese
- 1 cup heavy cream
- 1 cup sour cream
- 1 lb dried fettuccine or 1 ½ lbs fresh
Instructions
- Heat the olive oil in a large pot or saucepan on medium and toss in the green onions and sauté until soft.
- Toss in the onion slices, garlic, and bacon and cook until the bacon is lightly browned. Remove from heat.
- Place egg yolks in a very large bowl for tossing pasta. Stir in Parmesan, cream, and sour cream until smooth.
- Bring a large pot of salted water to a boil and add pasta. If pasta is fresh, cook 3-4 minutes until al dente or if it is dried pasta, cook 8-10 minutes.
- Add bacon mixture and cooked pasta to the sauce bowl and toss to combine. Season with salt and pepper as desired.
- Serve immediately and refrigerate leftovers for up to 3 days.
Notes
- Make sure the sauce ingredients are close to room temp so you don't cook the eggs or curdle the dairy.
- Leftovers might need a splash of milk to loosen up when heating. Stovetop is best for reheating.
Amber
Delicious!