Pasta Carbonara | Recipes

Pasta Carbonara

(4) Ratings:
Prep Time:
Makes:4 servings
Freezing:not recommended


2 tsp 10 mL CRISCO® Canola Oil
3 cloves 3 cloves garlic, minced
4 oz 125 g (about 3 thick slices) pancetta or bacon
2 2 eggs, lightly beaten
1 tsp 5 mL salt
1/3 cup 75 mL freshly grated parmesan cheese
1/2 1/2 recipe Ribbon pasta (or 12 oz/375g spaghetti)


  1. PREPARE pasta according to directions.
  2. COMBINE oil, garlic and pancetta in skillet set over medium heat; cook, stirring occasionally, for 5 minutes or until pancetta is slightly crisp. Stir together eggs and salt.
  3. COOK pasta in large pot of boiling salted water for 5 to 6 minutes or until tender but firm. Drain; return to pot over low heat. Stir in pancetta mixture until pasta is well coated. Stir in egg mixture; cook, stirring, for about 30 seconds or until eggs are lightly cooked but still creamy. Stir in cheese. Serve immediately with extra cheese.
  4. Tip:

  5. Pasta is always best served immediately. And remember to start making your sauce before you cook your pasta; that way, the drained pasta never has to wait for the sauce to be finished before it can be “dressed”.

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