Macaroni with Bacon – Maccheroni Alla Carbonara

5 from 6 votes
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Dinner
Cuisine European
Servings 2 people


For the pasta:

  • 250 g Water
  • 5 g Chicken broth, Kraft bouillon
  • 100 g Macaroni, dried
  • 50 g Bacon, mixed, smoked, diced
  • 2 tbsp Sunflower oil
  • 2 medium sized Cloves of garlic, fresh
  • 50 g Pecorino, alternatively mountain cheese, grated

For the sauce:

  • 2 Eggs, size S
  • 1 pinch Salt
  • 2 tbsp Whipped cream

To garnish:

  • 10 leaves Frisée salad
  • 2 medium sized Tomatoes, red, fully ripe
  • 1 tbsp Bacon cubes, roasted, (see preparation)


  • Wash the lettuce and tomatoes to garnish. Remove the leaves from the lettuce and cut the tomatoes into slices. Place on the serving plates.
  • Bring the water for the pasta to a boil and dissolve the chicken broth in it. Break the pasta into shorter pieces as desired, add and cook al dente according to the instructions on the package. Strain it off and have it ready.
  • In the meantime, cap the garlic cloves at both ends, peel and cut into small pieces.
  • Heat the olive oil in a medium-sized pan and braise the bacon cubes over a mild heat, but DO NOT roast them until crispy. When it smells good, remove the cubes from the pan and leave the oil on. Put the garlic in the pan and sauté gently. Put the pasta in the pan and mix well with the oil. Take the mixture off the stove and keep it warm with the lid on.
  • Beat the eggs and beat well with a pinch of salt and a whisk. Mix in the cream, then add 25 g of the grated pecorino cheese. Taste the sauce with salt and pepper. Pour over the pasta and mix well. The egg mixture should not stall. Add the bacon cubes up to 1 tbsp and mix in.
  • Place the mixture with the sauce on the serving plates, sprinkle with the rest of the pecorino cheese and diced bacon, serve warm and enjoy the starter.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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