Recipe : Carbonara sauce

pasta carbonara

I have a complete step by step recipe for spaghetti carbonara sauce. So, if you want the real thing, do use that one.

Sometimes, I prefer a lighter sauce without so much cream and eggs so what I do is to prepare the lighter version. I normally cook this as quick lunch for the kids.

carbonara pasta

Recipe for Carbonara sauce

200 grams bacon, cut into thin strips
250 grams pasta (about half a packet) – boil according to instruction on packet
2 tablespoons butter
half a bulb of garlic
200 ml cream (and some UHT milk)
cheese – optional but I just use the cheddar slices, 2 slices


Boil pasta according to instruction, strain and pour some olive oil to keep them from sticking together. Leave aside

Heat butter and fry butter and bacon till fragrant.

Add the cream (you can see photo of cream from my Best Recipe blog)
Add cheese.
If the sauce is too dry add more milk till you get a nice gravy.

Season with a bit of pepper. Normally the bacon is salty enough so I don’t use salt.


In my opinion, preparing cream sauce pasta such as the above is the simplest. Yet, many restaurants screwed up their dishes. It is simply because they do not use real cream and instead pack the dish with lots of flour in roux. Sometimes, I wonder what they added in there that gives the dish such horrible taste.

Therefore, I prefer to prepare spaghetti carbonara or any type of pasta in cream sauce at home. If I add some white wine or brandy and blue cheese, I get some really great taste pasta in cream sauce.

Post Author: lilian

Used to be PenangFaces, now known as Food Haven, for all oink-oink foods

7 thoughts on “Recipe : Carbonara sauce


    (February 23, 2008 - 11:37 pm)

    I was thinking of making carbonara sauce with pasta these few days… and here … again!! u saved my day, i’m gonna try it soon. But tomorrow i wanna cook chinese beef noodle, so mayb next weekend i’ll try pasta la.

    Eric Gower

    (February 26, 2008 - 2:14 pm)

    Man, I can eat carbonara till the cows come home.

    Sometimes I julienne zucchini into long, pasta-like threads, and imagine it’s pasta, then proceed with the carbonara. Try it, it’s great!

    A newbie

    (December 12, 2008 - 12:34 am)

    it is better to cook the pasta as the last one so that you do not have to add oil into the pasta after it was cooked.


    (February 21, 2009 - 10:44 am)

    we have a fellowship tomorrow at our church and we are assigned to bring pasta and i thought of bringing carbunara and i saw your recipe.. its so easy but what i know i need to add some flour to make it sausy a bit and garnish it with black pepper and green onions.. its great.. hope to see more of your pasta recipes im fun of cooking pastas..


    (June 18, 2009 - 1:58 pm)

    hi, I have a daughter that is allergic to eggs… so everytime we have cabonara she can’t have any… and she complains…”why i cannot eat?”

    I found that if i use just cream, w/o the eggs, she still has the same reaction as with the eggs… is there any cream w/o egg contents in them?


    (July 2, 2009 - 11:48 pm)

    In Italy, we watched a professional chef do his version of Carbonara. Instead of the usual thing of adding the prepared cream sauce to the pasta at the end, he added the pasta halfway. i.e. he did not wait for the pasta to fully cook, removing it maybe 2/3 of the way through. He added the still dripping pasta to the sauce, so that the extra bit of water could very slightly dilute the thick cream because…… the pasta then completed it’s cooking process IN THE SAUCE!

    This way the sauce could soak more deeply into the pasta. It was superb.

    miss arfah

    (January 16, 2010 - 9:52 pm)

    i use chicken chunks instead of bacon n the sauce tasted ur new fan.

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