Creamy bacon carbonara

Creamy bacon carbonara


This recipe was kindly given to us by Pete, one of our lovely engineers and without a doubt F&P’s finest barrista!  Today is Pete’s first day back at work after 5 weeks away in Europe.  This morning I got a brief run-down on how his trip went, however I am yet to interrogate him about the beautiful food he sampled on his travels. I think I’ll have to corner him next time he comes in to make one of his fantastic coffees.

Over to Pete.

If I had to choose a favourite type of pasta it would definitely be fettuccini for 2 reasons, firstly it’s substantial. I must always be really hungry when I make this dish so I like that when you load up your fork you get a full solid mouthful, it’s not half air like penne or macaroni, and it stays on the fork better than spaghetti. Secondly it works really well with rich creamy sauces, what could be better!

Pasta alla Carbonara is based on eggs, cheese, pork and pepper and a key feature is that it relies on the heat of the pasta to cook the eggs.

This recipe makes use of easy to source ingredients, is super easy to make and tastes fantastic. Enjoy!



Serves 6
8 – 10 rashers bacon
500ml cream
s & p
2 eggs
30g parmesan
750g fettuccini
chopped parsley to serve


1. Cut the bacon into 1cm strips and fry over a medium heat.
2. Place the fettuccini into a pot of salted, boiling water and cook until al dente
3. In the mean time, once the bacon is cooked add the cream and salt and pepper to the pan and simmer to reduce until thick and creamy.
4. Whisk together the egg and parmesan
5. Once the pasta is cooked, drain and add it to the pan and stir it through the cream sauce.
6. Finally, add the egg and parmesan to the pan and stir again.
7. Serve immediately garnished with parsley.

90 thoughts on “Creamy bacon carbonara”

  • Hi Jessica,
    Thanks for your comment. I am glad that carbonara has as special place in your heart like it does for us!
    Happy cooking.

  • Hi Robbin!
    Thanks for your message – we are glad you like the recipe so much. It is certainly a crowd pleaser!
    Happy Christmas!

  • A keeper forsure! The best flavour and easy and quick to make when short for time! All family members definately agree that it was the best we ever had!!
    Thank You for sharing! 🙂

  • Definetly staying for dinner when we’re craving Italian from now on, the flavor is amazing. Thanks tor sharing!!!

  • Hi Elaine,
    Sorry to hear that the sauce didn’t thicken up. There could be several reasons the sauce didn’t thicken. The first would be the type of cream you used – it is important to use regular pouring cream. Also the length of time you left it to simmer and reduce – perhaps it needed longer over the heat. Also, adding the eggs and the parmesan will thicken everything up too.
    Let me know how you go and if I can help further.
    Happy Cooking!

  • Hi Domi,
    Thanks for sharing your recipe with us, it looks delicious. I am glad you like our version and the photos.
    Happy Cooking!

  • Hi Karla,
    I’m glad you enjoyed our Carbonara recipe so much – it’s pretty morish isn’t it?!
    Happy cooking!

  • Hi Stephanie,
    Thanks for your comment and great to hear that it is the best Carbonara you and your family have ever eaten – we are flattered!
    Happy Cooking,

  • I love this recipe, so simple and tasty.

    Also, I love this website. It is so beautifully presented, its a shame there aren’t more recipes but I understand that perfection takes time.


  • Hi Jerome,
    Thanks for your kind comments. We post 2-3 recipes a week so hopefully soon we will have enough content to sate your foodie hunger! =)
    Happy cooking,

  • Hi Tracey,
    Thanks for your message. If I were you I would certainly drain the grease from the pan before adding the cream. I know others who wouldn’t though! It just depends on your taste.
    I hope you enjoy the carbonara!
    Happy Cooking,

  • Hi Skyler,

    You are very welcome! This recipe continues to prove a real hit. We are glad you enjoyed it.

    Happy Cooking!

  • hi emma, is regular pouring cream & all purpose cream the same? & will the sauce be thick even if i will not put egg?because i am allergic with poultry products..what will be the best substitute for egg?

  • Hi Cherry,
    Thanks for your message. The eggs add a distinctive flavour to the carbonara, and of course a thickness also. However you could just leave them out all together and either add a bit more cream and cook it longer to reduce it more, or leave it a thinner sauce. You could also try thickened sauce or creme fraiche. I hope this is useful.
    Happy Christmas!

  • Hi Diana,
    I’m guessing you are referring to imperial measurements? We are all the way down in New Zealand and this is just the way we do things:) There are lots of converters online you can use:) Enjoy!

  • Yummalicious:). Just made this for dinner and everyone was begging for more! Best carbonara recipe I have found:)

  • i have had bacon carbonara at weather spoonsthat was my best one but some how you made it feel the same. thank you now i can make it for less and in my home.

  • Thank you for sharing this, it sounds wonderful. I am going to try it this weekend. I love food with few ingredients and bold flavor. This sounds fantastic 🙂

  • Made this for dinner tonight. It was phenomenal! It tasted like my favorite my favorite Italian restaurant.

  • Sure was good. I would say two things; there was no instruction on what to do with the bacon’s grease, if I should use it or drain it. I drained half and it came out fine. On another note, WOW, this recipe is for an army.

  • I think you made a good judgement. Every cut of bacon has such a different fat content that I think personal discretion is the best solution. Definitely a great recipe for feeding the hungry masses!

  • I love this recipe…i only use 300mls cream and about less than 500gms pasta, put in an onion and off we go….big hit here.

    We have tried it with spaghetti pasta, fresh pasta, macaroni and penne pasta…works with it all.

    Thanks for the fab recipe

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