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Pasta Carbonara

 Pasta Carbonara
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."
4 ServingsPrep/Total Time: 20 min.


  • 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


  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.