Classic Italian Carbonara

Classic Italian Carbonara

This authentic Roman carbonara delivers restaurant-quality results with just a handful of simple ingredients. The secret lies in creating a creamy, luxurious sauce without cream - just eggs, cheese, and pasta water magic. Perfect for a quick weeknight dinner that feels absolutely indulgent.

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Course: Main Course

Cuisine: Italian

Keyword: Pasta

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings:

Calories: 485kcal

Equipment

Ingredients

12 ounces noodles
1 tablespoon oil
8 ounces bacon chopped
4 ounces button mushrooms sliced
4 eggs slightly beaten
5 tablespoons light cream
Salt and pepper to taste
2 tablespoons parmesan cheese finely grated (divided)
Fresh basil for garnish

Instructions

Cook the noodles in a large pan of boiling salted water for 6-8 minutes or until al dente.
Meanwhile, heat oil in a large frying pan and fry the bacon for 2-3 minutes until crispy.
Add sliced mushrooms to the bacon and fry for another 3-4 minutes until golden.
Turn off the heat and set the bacon-mushroom mixture aside.
In a small bowl, lightly beat together eggs and cream, then season with salt and pepper.
When noodles are cooked, drain well and return to the pan.
Add the bacon-mushroom mixture with any pan juices to the hot pasta and stir well.
Pour in the egg-cream mixture and half the Parmesan cheese.
Stir continuously as the eggs cook gently in the heat of the noodles.
Pile onto warmed serving plates, sprinkle with remaining Parmesan and garnish with fresh basil.

Notes

Reserve ½ cup pasta cooking water before draining - add gradually if the sauce needs thinning

Remove the pan from heat before adding eggs to prevent scrambling

Use freshly grated Parmesan for the best flavor and texture

Traditional carbonara uses guanciale, but bacon works as an accessible substitute

Serve immediately on warmed plates for the best texture

For authentic results, skip the cream and use only eggs, cheese, and pasta water

Nutrition