Bacon tagliatelle carbonara

(17 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Carbonara is one of the easiest pasta dishes to make and tastes great with bacon and lots of Parmesan cheese - make this delicious recipe in just 15 minutes for a warming meal everyone will enjoy.


  • 75g butter
  • 175g dry cured unsmoked bacon, cut into strips plus streaky rashers to garnish
  • 400g tagliatelle
  • 8 egg yolks
  • 6 double cream
  • 50g Parmesan cheese, freshly grated
  • Freshly ground black pepper
  • Freshly grated nutmeg
  • Chopped fresh parsley

Try dry cured bacon with maple or honey for a smokey, syrupy flavour


  1. Bring a large pan of salted water to the boil for the pasta. Melt 75g butter in a large, deep frying pan, and 175g dry cured unsmoked bacon, cut into strips, and cook over a medium heat for a few minutes, until golden brown.
  2. Add 400g tagliatelle to the boiling salted water, stir and return to a gentle rolling boil. Cook for 8 minutes until al dente. Meanwhile in a bowl large enough to hold the pasta, mix together 8 egg yolks, 6 tablespoons double cream, 50g Parmesan cheese, freshly grated, 1 small teaspoon freshly ground black pepper, teaspoon freshly grated nutmeg and 2 tablespoons chopped fresh parsley.
  3. Drain the pasta. Remove the bacon from the heat and add the pasta to it, mixing quickly with the bacon and butter.
  4. Add the pasta mixture to the egg mixture and toss well. The heat from the bacon, butter and pasta will cook the egg yolks.
  5. You must serve the dish immediately or the eggs will curdle.

Your rating

Average rating

  • 3
(17 ratings)

Your comments

comments powered by Disqus

FREE Newsletter