How to Make Carbonara

One of the most simple but yet not that easy to make pasta dish is “Carbonara”. The classic Carbonara is just made with a type of Meat (usually Bacon) Filipinos usually use Ham as it is a cheaper alternative, Cheese and Egg. But my recipe includes All Purpose Cream to give it a more creamy texture and flavor to it.

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I’ve been doing some research from the internet regarding the origin or history, but I cannot find any concrete proof. Well, it doesn’t matter. As long as it is delicious I will just thank the Food God’s for giving whoever invented Carbonara the idea on how to make it.

This recipe I am sharing today is made from leftovers (pasta dish on budget). See recipe below:


Course Main Course
Cuisine Italian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes


  • 500 grams Pasta preferably Spaghetti or Fettuccine
  • Boiling Water
  • Salt
  • Oil


  • 250 ml All Purpose Cream
  • 1 Piece Egg
  • 150 grams Cheese Grated
  • 1 Tbsp Butter
  • Pepper
  • 3 Cloves Garlic


Carbonara Sauce

  1. Mix Egg, Cheese and Cream in a bowl and stir together. Don't over stir the Egg. Set Aside (Adding the Cheese and Cream in the mixture will prevent the Eggs from being Scramble Eggs)


  1. Boil water with a little Oil (to avoid pasta from sticking)

  2. As all the famous Chef's say; "add Salt in water until water becomes like Sea Water"

  3. Add Pasta in Boiling Water and cook until Al Dente

  4. Drain Pasta and Keep a little of the Pasta Water

Putting them Together

  1. Melt Butter in a pan (Low Heat) and add Garlic

  2. Once Garlic releases its Aroma add the pasta and the sauce and stir until pasta is coated. Season with Salt and Pepper

  3. Add a little bit of the Pasta Water to the Pan. This helps the sauce and the pasta bind together

  4. Remove from heat and serve


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