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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."
TOTAL TIME: Prep/Total Time: 20 min. YIELD:4 servings


  • 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


  • 1. 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.

Reviews for Pasta Carbonara

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Reviewed Jun. 4, 2015

"Quick and creamy! We used packaged, fully-cooked bacon strips to save time and added more garlic for more flavor. Goes well with all kinds of sides and salads."

Reviewed Feb. 26, 2010

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

Reviewed Feb. 2, 2010

"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 Jul. 26, 2009

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

Reviewed Jan. 17, 2009

"This sounds like heaven on a plate. Thanks for posting this very easy recipe."

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Wine Pairings

Full-Bodied White Wine

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