Quick and Easy Carbonara

Ingredients

• 340 g (12 oz)uncooked pasta, such as spaghetti, fettuccine or linguine
• 250 ml (8.45 fl oz)all-purpose cream or double cream
• 250 ml (8.45 fl oz)milk, fresh or evaporated
• 227 g (½ lb)bacon, cut into pieces
• 30 ml (2 tablespoons)oil
• 1 cansliced champignon mushrooms
• 28 g (2 tablespoons)butter
• 15 ml (1 tablespoon)minced garlic
• 1 mediumonion, chopped
• 10 g (2 teaspoons)salt, or to taste
• 2.5 ml (½ teaspoon)freshly ground black pepper
• 25 g (¼ cup)Parmesan cheese

Instructions

1. 1

   Brown the bacon

   Heat the oil in a pan and brown the bacon pieces. Set aside both the bacon and the oil.

2. 2

   Make the sauce

   In a deep pan, sauté the garlic and onion in the butter until tender. Add the mushrooms and cook until lightly browned. Stir in the milk and cream, cooking and stirring constantly until the sauce thickens. Add the bacon and its reserved oil, then stir in the Parmesan, salt and pepper. Remove the pan from the heat.

3. 3

   Combine and serve

   Pour the sauce over cooked pasta of your choice and mix well. If you like, finish with extra Parmesan and freshly ground pepper.

What is this creamy carbonara?

Carbonara is an Italian pasta dish, traditionally associated with Rome. This quick version takes a more generous, creamy route, using milk and cream alongside bacon, mushrooms and Parmesan.

The pasta gives the sauce a base to cling to, while the bacon and cheese bring savoury depth. It is a convenient option when you want a filling pasta meal without a long list of ingredients.

Nutrition and macros by portion

The nutrition label shows one serving as written: 637 calories, 16g protein, 48g carbs, 42g fat.

The pasta supplies most of the carbohydrates, while the cream, oil, butter and bacon contribute much of the fat. Bacon, milk and Parmesan provide protein, with the cheese and bacon also adding to the dish’s saltiness. Pair a serving with salad or vegetables for a more balanced plate.

Choosing the pasta

Pasta shape: spaghetti, fettuccine or linguine all work here. Cook whichever you choose before adding it to the sauce, as the method does not specify a separate pasta-cooking step.

Building the sauce

Aromatics: cook the chopped onion and minced garlic in butter until tender before adding the mushrooms. This gives them time to soften and flavour the base.

Cream and milk: add both after the mushrooms have taken on a little colour. Stir constantly as the mixture thickens so it cooks evenly.

Browning the bacon

Bacon pieces: brown them in the oil, then keep both the bacon and the oil. Adding the reserved oil to the sauce carries through the bacon’s savoury flavour.

Getting the texture right

Sauce cue: the cream and milk should thicken while you stir. Take the pan off the heat once the sauce has thickened, then mix it with the cooked pasta.

Seasoning and finishing

Salt and pepper: stir these in with the Parmesan, then taste and adjust the salt if needed. Bacon and Parmesan are already savoury, so add extra salt gradually.

To serve: a little extra Parmesan and freshly ground pepper make a simple finishing touch. Serve soon after mixing, while the sauce is still creamy.

What to serve alongside

A crisp green salad or simply cooked vegetables can provide a fresh contrast to the rich sauce. Keep the side lightly dressed so it does not compete with the bacon and Parmesan.

Recipe notes & tips

• Cut the bacon into similar-sized pieces so they brown at a similar pace.
• Stir the cream and milk continuously as they heat to help the sauce thicken evenly.
• Keep the bacon and its cooking oil together when setting them aside.
• Add salt gradually and taste before adding more.
• Have the cooked pasta ready before the sauce is finished so you can combine them promptly.

Variations

• Use another pasta: choose a different shape that can be coated easily in the creamy sauce.
• Swap the mushrooms: use another variety of sliced mushroom in place of the champignons.
• Add extra Parmesan: grate a little more over each serving just before eating.
• Adjust the pepper: add more freshly ground black pepper at the table for a punchier finish.

Common mistakes to avoid

• Skipping the reserved oil: keep it with the bacon and add both to the sauce as directed.
• Leaving the sauce unstirred: stir constantly while the milk and cream thicken to prevent uneven cooking.
• Adding all the salt at once: season gradually and taste, since the bacon and Parmesan are savoury.
• Overcooking the bacon: brown it, then set it aside rather than leaving it in the pan throughout the sauce-making.
• Serving before mixing: coat the cooked pasta thoroughly with the sauce before portioning.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat gently in a pan or microwave, stirring as needed; add a small splash of milk if the sauce has thickened in the fridge.

Frequently asked questions