I think I learned how to make this dish in the US – I guess that’s why I add cream to it…  I’m still categorizing it as Italian, although the original should not have any cream in it!


  • 7 oz (200 gr) bacon – diced
  • 3.5 oz (100 gr) ham – diced
  • 1 onion – finely diced
  • 2 garlic cloves – pressed
  • 1 cup heavy cream
  • 1 cup milk
  • 2 egg yolks – mixed with a little bit of milk
  • Salt
  • Pepper
  • Parmesan or Pecorino – grated
  • Cooked pasta


  1. Fry the onions in a tiny bit of oil by low heat for 2 – 3 minutes.

  2. Add the garlic, bacon and the ham. Fry for another 5 minutes at medium heat.
  3. Add the cream and the milk and bring it to a boil.

  4. As soon as it starts to boil, take it away from the heat and add the egg yolk – milk mix and mix well.
  5. Put it back on the stove, and bring it back very, very shortly to a boil, making sure you are mixing it very well – Use a whisker so it doesn’t clump.
  6. carbonara3
    Mix the carbonara sauce with you favorite pasta, and add lots of parmesan on top!