Recipe: Carbonara - basic sauce

Rating: 4.1 stars based on 992 reviews

A basic carbonara sauce; add chicken or other meats and vegetables as desired.


  • 540 g pasta
  • 25 g butter
  • 150 g gammon or thick bacon (cut up in pieces)
  • 2 or 3 garlic cloves (peeled and crushed)
  • 140 ml creme fraiche (or double cream)
  • 2 tsp mustard
  • salt
  • 2 large eggs (beaten) or just the yolks
  • 1 handful parsley (chopped)
  • 50 g hard cheese; gruyère, cheddar, edam, yarlsberg, etc. (grated)
  • 50g parmesan
  • black pepper (ground)


  • Cook the pasta in a pan of boiling salted water according to the packet instructions.
  • Meanwhile, into a non-stick frying pan add the butter, gammon and garlic.
  • Stir fry for a few minutes then add crème fraiche and English mustard and season well.
  • Take off the heat and add the beaten eggs. Stir well to stop the eggs turning into scrambled eggs.
  • Drain the pasta and return to the pan.
  • Add the egg creme fraiche mixture and quickly coat the pasta.
  • Serve immediately, with a sprinkling of black pepper, parsley and some grated parmesan.


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