Creamy carbonara

Creamy carbonara


3 people made this

About this recipe: Very rich and creamy take on carbonara, which goes with any pasta. Serve with garlic bread and smoked sausage on the side.

Serves: 4 

  • 300g smoked bacon lardons
  • olive oil
  • 1/2 glass good white wine
  • 1 teaspoon tomato puree
  • 1 clove garlic, finely chopped
  • 1 pinch dried mixed herbs
  • 500ml double cream
  • few drops of lemon juice
  • salt and pepper
  • 400g any pasta
  • 1 small handful grated Parmesan cheese
  • 1 small handful chopped fresh parsley
  • 2 egg yolks

Prep:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Fry bacon lardons in a little oil over a medium heat till starting to brown. Turn heat up and add white wine, scraping off any bits on the bottom of the pan and cook for 3 to 4 minutes till the alcohol has evaporated. Turn down the heat and add the tomato puree, garlic and mixed herbs and mix well. Add the cream, lemon juice, salt and pepper, mix well and simmer over a low heat till thickened.
  2. Boil and drain the pasta of choice and return pasta to a large pot. On top of the pasta sit the two egg yolks but do not mix yet. Add the grated Parmesan and parsley.
  3. Pour over the carbonara sauce and mix well over a very low heat till the Parmesan has melted, about a minute, but maybe longer if your sauce has been made in advance.


A recipe I've been making for years which kids and adults alike seem to love.

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