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Carbonara Sauce


  • 3 Tbsp butter
  • 125g bacon cubed
  • 1/2 cup heavy whipping cream
  • 3 eggs
  • 1 cup grated parmesan cheese
  • [optional] 1 Tbsp dried parsley
  • salt & pepper
  • 1 lb spaghetti (or other long) pasta


  • In a small pan, brown the bacon in the butter. Simultaneously, begin heating the water for the spaghetti; once boiling, follow the directions for the spaghetti.
  • In a small bowl, whisk the eggs. Integrate half of the parmesan, parsley, salt, and pepper.
  • Once the bacon is crispy, remove the heat and add the cream.
  • Once the spaghetti is done, drain it, and put it in a large (serving) bowl. Pour egg mixture on top and integrate. Pour bacon mixture on top and integrate.
  • Serve with remaining parmesan.