Bacon tagliatelle carbonara Recipe

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5 min


10 min

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


  • 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.

  • 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, ½ teaspoon freshly grated nutmeg and 2 tablespoons chopped fresh parsley.

  • Drain the pasta. Remove the bacon from the heat and add the pasta to it, mixing quickly with the bacon and butter.

  • Add the pasta mixture to the egg mixture and toss well. The heat from the bacon, butter and pasta will cook the egg yolks.

  • You must serve the dish immediately or the eggs will curdle.

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Top Tip

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