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Pasta Carbonara Recipe

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Pasta Carbonara Recipe

Prep Time: Cook Time:


  • Olive oil | 1.00 tablespoon
  • Butter salted | 3.00 tbsp
  • Pork, cured, bacon, raw | 0.25 lbs
  • Egg, whole, raw | 3.00 small
  • Whole milk with added vitamin D | 2.00 tbsp
  • Fresh thyme | 3.00 tsp
  • Cheese, parmesan, grated | 1.75 oz
  • Salt | 1.00 dash
  • Spices, pepper, black | 1.00 dash
  • Corn pasta | 16.00 oz
Nutrition Facts (Per Serving)

Calories per serving: 428.24 mg

Fat per serving: 15.90 g

Saturated fat per serving: 6.92 g

Protein per serving: 11.96 g

Sodium per serving: 269.17 mg

Cholesterol per serving: 96.56 g


  1. Dice the bacon; remove the stalks from the thyme; beat the eggs.
  2. In a frying pan heat the oil and butter, until the mixture has just about turned frothy. Add the bacon and cook for 5 minutes.
  3. Mix the eggs and milk together in a bowl. Stir in the thyme, and in the seasoning as per taste.
  4. Cook the pasta in a pan of boiling water as per the instructions provided on the packaging. Drain thoroughly. Add the pasta into the saucepan along with the eggs. Cook on a high heat for 30 seconds, to let the eggs set. Do not overcook the eggs as they will turn rubbery.
  5. Stir in only half of the parmesan cheese. Place the cooked pasta onto a plate, pour over the sauce and mix well. Sprinkle over the remaining parmesan cheese on top and serve at once.

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