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Fresh Pasta Carbonara

Author: Charlotte Bothe

Fresh Pasta Carbonara Recipe

This rich, inviting pasta dish is comfort food at its best. Homemade pasta, tossed with cooked, crumbled bacon and eggs, makes its own creamy sauce. Add peas, if you like, for "the real deal."

At a glance

6 servings


Choose your measure:



  • 2 tablespoons olive oil
  • 8 ounces bacon, cut in ¼" dices
  • 4 cloves garlic, peeled and finely chopped
  • 8 ounces peas, cooked and drained, optional
  • 4 large egg yolks
  • 4 ounces grated Parmesan cheese


  1. To make the pasta: Combine the flour, eggs, and salt in a food processor, and pulse until small clumps form. Add water a tablespoon at a time until the dough becomes cohesive.
  2. Knead the dough for 2 minutes, divide it in half, wrap in plastic, and set aside for 30 minutes. Note: you can also mix and knead the dough using a mixer.
  3. Run the dough, one piece at a time, through a pasta machine set to its thickest setting. Repeat the process, gradually reducing the thickness to the last setting, flouring as necessary.
  4. Cut the pasta into 12"-long pieces, then cut each piece into ¾"-wide strands. Lay the strands on a floured surface as you roll out the remaining dough.
  5. Bring 4 quarts salted water to a boil.
  6. To make the sauce: Heat the olive oil, add the bacon, and cook until crisp. Add the garlic and peas, and cook for another minute.
  7. Drop the pasta into the boiling water; stir and cook for 3 minutes.
  8. Drain the pasta, reserving ½ cup of the cooking liquid.
  9. Add the pasta and reserved water to the hot sauce, and stir to coat evenly.
  10. Immediately transfer the hot pasta to a large serving bowl, and toss with the egg yolks and Parmesan. Serve hot.
  11. Yield: 6 servings.