Untraditional Pasta Carbonara

Well, happy Wednesday everyone! Do I have a treat for you today! Pasta Carbonara or ‘Bacon Pasta’ as my husband calls it, is a new family favorite here at our house! And, it really doesn’t take a whole lot of effort to make either! This pasta dish is up there in the calories, but is SO SO good. Once you start eating, you really can’t stop.

Pasta Carbonara is a pretty common dish that most people know about even if they’re not Italian (like me!). I’ve seen it a lot lately on food blogs, tv, etc.. However, I do not make mine how everyone else does–it saves me some money and calories, although, not by much! Instead of all that butter and cream, I skip out on the cream completely and make a roux using some of the bacon grease. Then once the pasta is cooked, I mix everything together with egg yolks, parmesan cheese, a little bit of pasta water to loosen things up and maybe just a little butter for good measure. I top mine with the cooked bacon and more cheese to make for a fancy presentation.

Again, I say that this is the untraditional way to do it, (please don’t send me hate mail!) but I still get a great meal that everyone loves and it can be on the table in about 30 minutes. So, tonight you should splurge and take a walk on the wild side with this Pasta Carbonara! If you like bacon, then you will like this meal! Guaranteed!

Untraditional Pasta Carbonara
yield: 4 servings
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1/2 lb. smoked bacon, sliced
1 cup chopped onion
2 cloves garlic, minced
2 tablespoons flour
1 cup whole milk
3/4 lb. spaghetti, fettucini, or any longer cut pasta you like
1/3 cup grated parmesan cheese
1 whole egg
1 egg yolk
lots of salt and freshly ground pepper
1/4 cup butter

Bring a large pot of water to boil for the pasta.

In a large heavy bottom skillet, cook bacon until crisp. Remove bacon from pan to drain on paper towels. Pour off any excess bacon grease leaving about 2 tablespoons. Saute onions and garlic until tender, 5 minutes. Sprinkle flour over onions and garlic and stir to create a paste. Slowly pour in milk and whisk to remove any lumps. Turn off heat. (This should look like a thick sauce or even closer to a paste. Don’t worry, thats normal and how it’s supposed to look!) Stir in half the cooked bacon into sauce. Set aside.

Drop pasta into salted, boiling cooking water.

In a large bowl, stir parmesan cheese, egg and egg yolk together. Cut butter into small pats.

Remove about 1 cup of pasta water and drain pasta completely. Immediately pour hot pasta into large bowl with egg mixture. Using tongs, start to toss pasta. Pour in onion ‘paste’ and continue to toss. It is at this point where you can start to pour in some reserved cooking liquid to get the smooth saucy consistency you’d like. Stir in pats of butter with salt and pepper. Continue to toss until butter has melted. Serve immediately with remaining cooked bacon and more parmesan cheese.


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  1. It may be untraditional, but it sounds fabulous. I’m putting it on the menu for next week.

  2. This is similar to how I make it, although if you have some Chardonnay in the house, I would suggest that after it is drained/dry, then put it back in a hot pan, and put in some minced garlic, and then pour in some chardonnay and stir it all around until the chardonnay is absorbed/burned off. The taste of the bacon after that treatment is… undescribable! Heaven on earth…

  3. that sounds so delicious. I haven’t tried making carbonara in a while, your recipe sounds fairly easy and delicious, although I like marywether’s idea of deglazing with wine and garlic!

  4. This was our dinner last night. Everyone loved it (that’s quite a feat in our home!). Your website has become my go-to place for all my cooking/ baking needs. Thank-you for sharing your talent with us, because it certainly isn’t mine and it makes my life a lot easier. You rock!



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