Tuesday, May 15, 2012

pasta carbonara

When I try out a new recipe, it turns out pretty good the first time I make. But when I try to make it again, it doesn't turn out quite the same. This is when I have to decide, should I try the recipe again? Or try something else? Cooking takes time (and I feel bad for my husband and others for making them eat the not-so-good versions) and practice, but the most important thing is to keep at it and we'll one day be pro at making the dish. So, here's the recipe I use for pasta carbonara. This is probably my fifth time trying and it's getting there. :) 


Spaghetti - 1 pack (1 lb)
Bacon - 8 slices (diced)
Onion - 1 med (chopped)
Garlic - 1 clove (minced)
Eggs - 4 (beaten)
Parmesan cheese - 1 cup (grated)
Salt & Pepper - pinch to taste
Parsley (fresh or dried) - 2 TBS
Green peas - 1/3 cup 
Milk or half&half - 1/2 cup

Olive oil
Parmesan cheese - garnish 


  1. Chop onion and mince garlic. Set it aside.
  2. In a large pan, cook chopped bacon until crispy; remove and drain onto paper towel. Keep the bacon oil in a pan.
  3. Beat egg, milk and mix grated cheese (1 cup) together. 
  4. Soak green peas (if frozen) in a warm water.

Mix milk, eggs and cheese together.


  1. In the pan you used for bacon (there should be about 3 TBS of bacon fat), fry onion until translucent. Add in minced garlic. Fry for another minute. Add in bacon and green peas.
  2. Meanwhile, cook pasta according to the packet. 
  3. When the pasta is done, take it out in a sieve (or you can leave them in a spaghetti pot). While it's very hot, add in onion & bacon mixture. Mix well. 
  4. Slowly, add in egg/cheese mixture to pasta. Using a tongs, keep tossing while you pour in the mixture. Let the steam cook the egg, but don't let it overcook or else you'll get bumpy texture. Add in salt and pepper to taste. 

Keep tossing!


  1. Serve immediately with chopped parsley and more Parmesan cheese.
  2. Also great with garlic bread stick and your favorite salad.


  • Since you have to keep tossing the pasta while you put the eggs/cheese mixture, make sure you have everything you need where you can reach so you don't have to run to get them.
  • Taste your food as you go. 
  • If you are worried about getting too much bacon fat in the pasta, take out all the bacon fat in a bowl, and return 2-3 TBS of fat in the pan to fry onion. Add in more bacon fat later if you want. You can add in olive oil instead of bacon fat if you choose (but bacon fat comes with so much flavor!)
  • My friend suggested to use pancetta instead of bacon and Parmesan reggiano cheese instead of parmesan. I should try this out. :)


  1. I LOVE pasta carbonara. I was just thinking about making it too... I use pancetta instead of bacon and parmesan reggiano cheese instead of parmesan. But you're right. Bacon is fattier and has more flavor. Haha!

  2. Oooh, that sounds good! I will put under TIPS -- thanks for your comments and suggestions. :)