Spaghetti Carbonara Recipe

Spaghetti Carbonara Recipe

This Spaghetti Carbonara Recipe is one of my favorite Italian recipes and it’s very filling. I use skim milk with heavy cream to reduce calories and fat. The preparation takes a little time, but it is well worth it.

Spaghetti Carbonara

Spaghetti Carbonara


  • 1 box spaghetti (I use Dream Field brand)
  • 1/8 tsp pepper
  • 1/2 tsp salt
  • 10-12 slices bacon cook until crispy
  • 1 package mushrooms
  • Scallions (chopped)
  • 1/2 cup Parmesan Cheese
  • 3/4 cup Pecorino Cheese
  • Butter (just enough to saute onions and mushrooms)
  • 2 egg yolks
  • 1/2 cup heavy cream
  • 1/4 cup fat free milk


  • Cook bacon until crispy remove from pan and chop (don’t discard drippings).
  • In a large skillet saute onions and mushrooms in butter until soft (I use fat free butter).
  • Cook pasta until al dente and strain.
  • In a large bowl whisk together cheese, cream, milk, egg yolks, salt, pepper, 3 tbsp of the bacon drippings and bacon.
  • Add into skillet with mushrooms, onions and pasta.
  • Mix well and cook until everything is heated about 4 minutes.
  • If the sauce is too thick, you can add a little more fat free milk to thin it out. You don’t want it too thick.


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  1. Rocketbunny says:

    Very tasty recipe,I will be trying this soon.

  2. OMG! Does this ever look delicious! All the right ingredients,including my favorite, bacon. I’m going for it and have noted the comment about the sauce.

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