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Tonight’s dinner: Pasta Carbonara

Pasta with cream sauce is the ultimate autumn comfort food. Add a bit of bacon, and you’ve got yourself a dinner everybody at the table will devour in seconds. This simple Parmesan Cream Pasta, aka Pasta Carbonara, is not only comforting, it’s ridiculously simple to make. Just stir, toss, and serve.

Bacon and Parmesan Pasta

Traditional Pasta Carbonara combines spaghetti noodles with a sauce of cream and eggs. While this version certainly isn’t light, it is a slightly lighter version that the original. To lighten it up even more, try substituting the bacon with turkey bacon, and the cream with half & half. This recipe also makes use of parmesan, whereas a traditional carbonara calls for pecorino cheese. If you’d prefer to swap out the parmesan for pecorino (or romano) cheese, feel free. The taste will be splendid regardless.


Creamy Parmesan Pasta with Bacon


  • 1 package fettuncine noodles, cooked
  • 6 slices bacon
  • 6 garlic cloves, chopped
  • 1 cup cream
  • 1/2 cup parmesan cheese
  • 1 tablespoon fresh chopped parsley
  • salt & black pepper

In a large skillet, brown the bacon with the chopped garlic and a generous sprinkling of black pepper. Once cooked, chop the bacon, then toss it with the pasta, cream and cheese. Serve immediately with crusty bread and a green salad.

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