Traditional Pasta Carbonara

Traditional Pasta Carbonara
Servings: 6 Prep 10 mins Cook 10 mins to 12 mins


  • 1 pound rotini pasta
  • 1/4 pound thick-sliced bacon, cut crosswise into thin strips
  • 1 cup heavy cream
  • 4 egg yolks
  • 1 teaspoon dried basil
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground nutmeg
  • 1 cup grated Parmesan cheese

Make It

1. Cook pasta in lightly salted boiling water until tender but still firm, 9 minutes. Drain and keep warm.

2. While pasta is cooking, place bacon in a medium-size nonstick skillet. Cook until slightly browned, about 5 to 7 minutes. Set aside.

3. Whisk together cream and egg yolks in a small saucepan. Cook over medium heat, whisking, until temperature reaches 140 degrees F on an instant-read thermometer, about 6 to 7 minutes, and maintains 140 degrees F for at least 3 minutes. Stir in basil, salt, pepper and nutmeg.

4. Add bacon and drippings to cooked pasta. Stir in cream and egg mixture. Stir in 1/2 cup of the cheese.

5. Spoon pasta into a large serving bowl and sprinkle remaining cheese over the top. Serve immediately. Makes 6 servings.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 568, Fat, total (g): 30, chol. (mg): 215, sat. fat (g): 17, carb. (g): 58, fiber (g): 2, pro. (g): 17, sodium (mg): 507, Percent Daily Values are based on a 2,000 calorie diet.