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The minute I saw this dish at a-boleyn’s live journal, I knew I will have to make it for Jim. He is not a fan of lovely delicious cream oozing pasta and I wanted to see if he will pull a face when I put an Italian style pasta in front of him… again. Well he didn’t. This is the second run and this time I made a batch of homemade fettuccine and used bacon and Parmigiano-Reggiano. With commercial pasta, one egg yolk is sufficient, but homemade pasta soaks up two eggs greedily. I wanted to use peas but after reading the original recipe, haha, I didn’t dare. This was a good and simple dish and fast too; all it took was twelve minutes. The recipe is for two people, divide or multiply it as needed.

4 cups water
1 tsp oil
pasta for two
1/2 tsp salt
3 slices of thick bacon
1/4 cup parmesan cheese, grated
3 sprigs of fresh flat leaf parsley, coarsely chopped
2 egg yolks
1/4 cup reserved pasta water
black pepper to taste
additional shaved parmesan cheese for garnish

• Bring the water to boiling and add the salt.
• Add the pasta and cook to package directions.
• Meanwhile chop the bacon and slow fry on medium heat.
• Discard the bacon fat and set aside the bacon.
• Next grate and shave the parmesan cheese, and chop the parsley.
• In a small bowl, combine the egg yolks with the grated parmesan cheese.
• Drain the cooked pasta, but reserve some of the pasta water.
• Put the pasta back into the same pot.
• Stir in the yolk and cheese mixture.
• Stir in the bacon and the chopped parsley.
• Add the reserved pasta water and stir to combine.
• Adjust the seasoning.
• Finally sprinkle with the shaved parmesan.
• If pasta is too dry add a little more pasta water.


  1. As always when I pop in I find lots of new recipes! I'm glad you have enjoyed pasta alla carbonara. It's sometimes difficult to acieve good results (egg/yolk sets) but you seem to have done it perfectly well. I haven't had it for such a long time, but I love it. I always use stock and fried bacon (normally it should be pancetta).

  2. Yes we did like it Sissi. I will make this again and as I said I will use the real cheese and bacon next time. I just wanted to see how it will be without sauce.

  3. Zsuzsa, when I don't have anything to make; as in an empty fridge, I know I always have eggs, and bacon. Spaghetti I always have on hand, and parmesan cheese as well. That's when I make Pasta Carbonara. Either method, or your choice of pasta, will do fine, but I find that spaghetti is the best one to use, and for sure bacon!

    I left a reply to you re: your question, on my blog!

  4. Elisabeth we all have empty fridges from time to time, my first attempt was with bowtie pasta and a red bell pepper. But I think I will be making this more often than pasta with red or alfredo sauce. I am absolutely delighted to have found this recipe, I never heard of pasta carbonara until I saw it on a-boleyn’s live journal.

  5. Yes I saw it and THANK YOU Elisabeth. Since then I passed on the information. But you know those babkas I saw on the image search are way better looking then my kakaos kalacs recipe and so that is one more thing I will have to make one of these days. I learn so many things from my foodie friends, it’s simply amazing!




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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

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