My version of pasta carbonara


This is the way I personally prepare pasta carbonara. It’s obviously inspired by the traditional Italian recipe but by all means, it’s not ‘proper’ spagetthi carbonara. This is just the way I enjoy it most and I’d like to share it with you.

Now, when reading this recipe, some of you might get a bit intimidated because it contains raw egg yolk. This is according to the traditional recipe and I prefer it to cream because it actually makes the sauce more creamy and rich than actual cream.

If you’re scared of getting salmonella there’s always the option of buying, or making, pasteurised eggs. I’ll put a link at the bottom of the page for a guide on pasteurising your eggs. I personally don’t do this but I would recommend it because it’s a gamble, even though you will be adding the raw eggs to a pretty hot dish and they will cook at least partially.

I hope you’ll give this recipe a try. It’s one of my favorite dishes and it’s really easy to make and doesn’t take a very long time to prepare.


  • 200g of your favorite pasta
  • 300g chicken thigh/filet
  • 125g bacon
  • 125g white mushrooms
  • 1 red onion
  • 2 cloves of garlic
  • 3 egg yolks
  • 60g shredded cheese
  • salt and pepper to taste

*2 servings


Combine your 3 egg yolks and the shredded cheese, mix well and set aside.

Fill a pot with water and put it on high heat. Add the pasta once the water’s boiling and cook according to package instruction.

Cut your chicken, mushrooms and bacon into bite-size pieces. Mince the garlic and onion.

Put a skillet on high heat and add your chicken and bacon. You probably won’t need any aditional oil since the bacon is pretty greasy.

Once the chicken’s not pink anymore add the onion and garlic and cook for 3-4 minutes, untill the onion turns transluscent. Keep an eye on the garlic and make sure it doesn’t burn.

Bring your fire to medium heat and add the mushrooms, cook for an additional 3-4 minutes.

Turn off the heat and add your (drained) pasta to the skillet. Mix untill thoroughly combined.

Add the egg and cheese mixture and mix really well. You don’t want the egg to boil.

Add salt and pepper to taste. You probably won’t need to add any salt since the bacon is quite salty.


Here’s a guide on pasteurising eggs!

By Mijntje Boon



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