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Pasta Carbonara Recipe

This rich pasta toss from Cathy Lorenzini is great for everyday dinners or special occasions. "I can come home from work and throw this dish together in a half hour," says the St. Charles, Missouri cook. "Wherever I take it, I'm constantly asked for the recipe."

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Pasta Carbonara Recipe

Prep/Total Time: 20 min.

Yield: 4 Servings

20 20

Ingredients

3 cups uncooked tube pasta
6 bacon strips, diced
2 garlic cloves, minced
1-1/4 cups milk
1 package (8 ounces) cream cheese, cubed
1/2 cup butter, cubed
1/2 cup grated Parmesan cheese

Directions

Cook pasta according to package directions. Meanwhile, in a large skillet, cook bacon until crisp. Remove to paper towels. In the drippings, saute garlic until tender. Add the milk, cream cheese and butter; stir until smooth. Stir in the Parmesan cheese and bacon; heat through. Drain pasta; toss with sauce. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 876 calories, 69 g fat (38 g saturated fat), 165 mg cholesterol, 874 mg sodium, 45 g carbohydrate, 2 g fiber, 21 g protein.

Originally published as Pasta Carbonara in Quick Cooking May/June 2002, p50

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Pasta Carbonara

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Reviewed on Feb. 26, 2010 by CDall

It was a good Friday meal and delicious. Liked putting in some peas. Had some frozen from the garden last summer. Really tasty

Reviewed on Feb. 02, 2010 by Sharrie10@verizon.net

Made it as written and it was delicious. Next time I plan on trying to slim it down with reduced fat cream cheese, turkey bacon, and a little less butter.

Reviewed on Jul. 26, 2009 by zucchinilady

I love pasta dishes, and can't wait to try this one! Sounds yummy!! thanks for sharing!