Creamy Carbonara

This is one of my favourite go to recipes for a fast, tasty family meal, although this version of the Italian classic is a bit controversial due to the addition of cream.

I served it with penne, for the simple reason of that’s all I had available in the cupboard.


  • 3 large eggs
  • 40 g Parmesan cheese , plus extra to serve
  • 14 rashers of smoked streaky bacon
  • 200g smoked lardons
  • 300ml single cream
  • Handfull of fresh Parsley, roughly chopped
  • Salt & Pepper
  • 500g of of dried Penne


  1. Cook the bacon and lardons together in a medium frying pan over a medium heat.
  2. Cook the Penne in a large pan of boiling salted water until al dente.
  3. Mix the eggs, cheese and cream together in a jug, set aside.
  4. By now the bacon & lardons should be cooked a nice pinkish/golden brown colour, remove the pan from the heat.
  5. Drain the Penne, reserve some of the cooking water, drain and add the bacon & lardons. Toss well over the heat so it really soaks up all that lovely flavour, then remove the pan from the heat.
  6. Pour in the creamy, egg mixture – the pan will help to cook the egg gently, rather than scrambling it.
  7. Add the Parsley, toss well, season with pepper and salt if required.
  8. Serve with a grating of Parmesan.

Tips & Tweaks

As I said above, the cream is a controversial twist, purists would be horrified at it’s inclusion.


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