Rich egg and cream sauce with bacon and angel hair pasta tossed right in makes pasta carbonara an easy and luscious dish!

Pasta Carbonara - Sweet Tea & Thyme


Pasta Carbonara is one of my absolute favorite recipes, ever. Just cream (which yes, I know isn’t authentic. But it totally makes more sauce. I’m all about the sauce, guys.), bacon, and rich, rich egg yolks working together in a dream team better than Wade, Bosh and King James back in 2014. Way better. Don’t run from this recipe, don’t doubt yourself with this! It sounds fancy, it sounds expensive, it sounds like a ton of hard work, but it is none of that. Well, maybe fancy, but definitely not hard or expensive.

Cheesy Garlic Pull Apart Bread

This Cheesy Garlic Pull Apart Bread pairs perfectly with this and is just as easy and quick! Make a homemade Olive garden-esque meal in 20 minutes. It’s so worth the little effort put into it.

In fact, the hard part might be if you’re on a diet. If you are, just eat it anyway and don’t look at the scale in the morning. Live a little. You can’t live well if you don’t eat a dish full of bacon and cream every once in a while!Pasta Carbonara - Sweet Tea & Thyme


I don’t believe in dieting anyway. *wink*

Pasta Carbonara - Sweet Tea and Thyme
Pasta Carbonara - Sweet Tea & Thyme
Pasta Carbonara
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Course: Main Dish, Pasta, Pork
Cuisine: Italian
Servings: 6 servings
Author: Britt Anne
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 5 slices pancetta OR bacon diced
  • 1 small yellow onion OR 2 shallots small diced
  • 3 garlic cloves minced
  • 12 oz angel hair pasta
  • 1/2 cup heavy cream
  • 2/3 cup parmesan cheese freshly grated
  • 4-5 egg yolks
  • Salt and Pepper
  1. Boil a pot of water with some salt. Add pasta once you are in the middle of cooking your bacon.
  2. Melt butter in saute pan with oil over medium heat, then add onion. Lightly saute, just to get them started. Add in the pancetta, stir well. Leave them in while stirring occasionally til desired doneness. Some people like it crispy, some like it more chewy. I like my pancetta/bacon where it's a bit crispy on the outside and more chewy in the middle. Once you have your bacon where you want it, throw in the minced garlic and turn your heat either as low as it can get or off.
  3. Whisk together the egg yolks, cheese, and cream in a bowl. Your pasta should be done by now, so drain it. Either add it to the pan with the bacon or add the bacon to the pasta pot, either way is fine. Then add the cream mixture and mix together. Season to your liking with salt and pepper.