A simple, creamy pasta dish, Macaroni Carbonara satisfies both comfort-food cravings and the desire for a restaurant-style meal made at home.
Don’t be intimidated by the eggs in this recipe — they cook into a silky sauce when handled properly. The key is to warm the egg mixture gently so it thickens into a creamy coating rather than scrambling or remaining raw.
Follow the steps below for a smooth, lump-free carbonara every time.
You Will Need
4 slices bacon
2 cups macaroni (uncooked)
2 tablespoons butter
2 tablespoons garlic (minced)
½ cup parmesan cheese (grated)
¼ cup milk or cream
2 eggs (beaten)
½ teaspoon salt (more to taste)
½ teaspoon black pepper (more to taste)
Making Macaroni Carbonara
1. Cook the macaroni according to package directions in a medium saucepan until al dente. Drain and set aside, keeping it warm.
2. While the pasta cooks, fry the bacon in a skillet over medium heat until browned and crispy. Remove the bacon and drain off all but about 1 tablespoon of the bacon fat.
3. Lower the skillet to medium-low, add the minced garlic to the reserved bacon fat, and cook for about 3–5 minutes until the garlic is fragrant and just beginning to brown. Be careful not to burn it.
4. In a small bowl, beat the eggs and stir in the grated parmesan, salt, and black pepper until well combined.
5. When the pasta is cooked and drained, return it to the warm pan (off the heat) and let it rest, uncovered, for about 3–5 minutes to reduce surface heat.
6. Add the egg and cheese mixture to the pasta and stir thoroughly so the mixture coats the noodles. The residual heat will start to thicken the sauce.
7. Place the pan over the lowest heat, cover, and let it warm gently for about 10 minutes, stirring once after 5 minutes. This slow warming will finish cooking the egg without forming curds, producing a creamy sauce.
8. Stir in the butter and milk (or cream) over low heat until the butter melts and the sauce is smooth and warmed through.
9. Remove from heat, crumble the cooked bacon into the pasta, toss to combine, and serve immediately while warm and creamy.
More pasta dishes you will love:
Bacon Mac and Cheese
Macaroni and Tomatoes
Tortellini Al Forno (with bacon, of course!)
Chicken & Bacon Pasta Bake
Broccoli Cheddar Pasta (with chicken)
Homemade Hamburger Helper (or Cheeseburger Casserole)
📋 Recipe
Macaroni Carbonara
Ingredients
- 2 cups macaroni (uncooked)
- 4 slices bacon
- 2 tablespoon garlic (minced)
- 2 eggs (beaten)
- ½ teaspoon salt (more to taste)
- ½ teaspoon black pepper (more to taste)
- ½ cup parmesan cheese (grated)
- 2 tablespoon butter
- ¼ cup milk or cream
Instructions
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Cook pasta according to package directions in a medium saucepan.
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While pasta cooks, fry bacon in a skillet until crispy. Drain off all but about 1 tablespoon of bacon fat.
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On low-medium heat, cook minced garlic in the bacon fat for 3–5 minutes until just beginning to brown.
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Beat eggs in a small bowl, then add salt, black pepper, and parmesan. Mix until smooth.
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Drain the pasta and let it cool uncovered for about 3–5 minutes off the heat.
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Stir the egg and cheese mixture into the pasta until evenly coated.
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Return the pan to the lowest heat, cover, and warm for about 10 minutes, stirring after 5 minutes, until the sauce is creamy and the eggs are set but not scrambled.
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Stir in butter and milk (or cream) until the butter melts and the sauce is smooth.
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Turn off the heat, crumble the bacon over the pasta, toss, and serve immediately.
Nutrition
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Carbohydrates: 42g
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Protein: 18g
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Fat: 21g
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