Creamy Bacon Carbonara

By katiespeed

You have to double the sauce for it to be saucy enough. I also put the sauce on low whisking consistently while I cooked the noodles because I wanted the eggs to cook enough. You have to watch it though or your sauce will turn into scrambled eggs!

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Rate this recipe 2.9/5 (10 Votes)

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Ingredients

2 eggs
1/4 cup Cream or Heavy Cream (Whipping Cream)
1/3 cup Parmesan
Fresh diced Parsley or dried flakes
1/4 tsp. Salt
1/2 tsp Red Pepper flakes
*(I doubled the Sauce recipe, and it was perfect)
1/2 lb. bacon
3 mushrooms chopped (opt)
1 small onion chopped (opt)
1/2 pound pasta

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Beat the eggs, cream, Parmesan, parsley, salt and the red pepper together in a bowl. I just used a fork. Fry the bacon until crisp, then crumble and set aside. With 1 -2 Tbsp. bacon grease, saute the onion and the mushrooms until the onions are translucent and golden. Drain the pasta and while still warm, add to the onions and mushrooms. Pour cream mixture into the pasta, and stir over low heat for one to two minutes. (**I doubled the sauce recipe and I saved a bit of the pasta water, just in case my sauce got thicker than I liked – simply add a bit if you need it) Don’t do this on high heat, or you will make scrambled eggs. Serve with additional Parmesan, and a loaf of Crusty French bread and a salad. So Good!