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Carbonara Pasta

Carbonara Pasta Recipe

There are some dishes that are so iconic they need no introduction. Carbonara is one of those dishes. This pasta dish is known all over the world, and for good reason – it's delicious!

Carbonara is an Italian dish that originated in Rome, and it is made with bacon, eggs, and Parmesan cheese. Some may argue that adding cream is not traditional, but it's up to you whether or not you want to include it in your carbonara recipe (we don't).

The first person to make Carbonara was Mrs. Bruna Taruschio, who owned a restaurant in Rome and served it to coal miners during the 1940s. Mrs. Taruschio named the dish ``carbonara`` because of its resemblance to the charcoal-covered clothing worn by the coal miners she served it to.

Now onto our traditional carbonara recipe! We recommend using Mrs. Miller's Egg Noodles for this dish, as their chew holds onto the sauce perfectly. Let us know if you make this dish and how it turns out! Buon Appetito!

  • Prep Time15 min
  • Cook Time15 min
  • Total Time30 min



    • 1/2 Bag Mrs. Miller's Medium Fine Noodles
    • 4-5 Strips of Local, Thick-Cut Bacon, fried crispy and chopped
    • 2 Large Eggs
    • 4 Large Egg Yolks
    • 3/4 Cup oz Parmesan Cheese, grated
    • 1 TBS Extra Virgin Olive Oil
    • Kosher Salt and Fresh Cracked Pepper to taste



    Cook Mrs. Miller’s Medium Fine Noodles according to package directions. Reserve about 1 Cup of the Pasta Water. Set aside.


    Whisk the Eggs + Egg Yolks, Parmesan Cheese, and Cracked Black Pepper until combined. Set aside.


    Add 1/2 Cup of the reserved hot Pasta Water to a warm Dutch Oven with the Bacon and Olive Oil and bring to a boil over medium-high heat.


    Add Mrs. Miller’s Medium Fine Noodles and continue to cook, stirring, for 1 minute.


    Slowly whisk 1/4 cup of the reserved hot Pasta Water into the Egg and Parmesan mixture being careful not to “cook” the egg.


    Pro Tips:
    • Add more of the hot pasta water in order to thin the sauce, if needed.
    • Serve the pasta with extra Parmesan cheese and a generous grinding of black pepper.

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