I wanted to cook pasta carbonara with cheap ingredients .When I had carbonara in Italy, there wasn't heavy cream in it.I often put add leftover cheese to this.It'll taste great if you sauté the bacon until crisp. Recipe by Popotankobu

I couldn't forget the taste of tomato carbonara that I ate at a restaurant.This is the tomato added version of my recipe "With Milk & Whole Egg Easy Carbonara," Check this recipe too! Recipe by mgmilk

Aiming for a healthier but rich pasta carbonara, I've been researching measurements that use less cream.For the pasta, make sure to minus 1 minute from the cooking time indicated on the package. This is because it will be heated again when combined with bacon From step 3 onwards, I recommend you remove it from the heat because the egg mixture will dry-up when it's heated too much. If you prefer a thinner sauce, add 50 ml of cooking water from the pasta at step 3. For 2 servings. Recipe by Bi-jo

Carbonara is my favorite dish and I want to eat it a lot at home! You can never cook too much as this can always make you or someone in the family want to have seconds.Be sure to remove the pan onto the damp cloth when pouring the sauce into the pasta. This will prevent the eggs from scrambling. Recipe by Babette29

I had a lot of eggs so I cooked this dish for my lunch.Bacon, grated cheese, and the pasta cooking water contain salt, so adjust the flavour with salt at the end. Recipe by Rearea cheese

Fresh pasta goes very well in carbonara. It is very nice to have it with a glass of white wine and an herb salad.★ The amount of the pasta used here is the fresh pasta amount. If you are using dried pasta, adjust to a desirable amount ♪☆ I recommend grated parmesan cheese.★ Heavy cream in New Zealand is thick. If you are using Japanese heavy cream, you may add 1 tablespoon of butter. Recipe by TetoNZ

I love pasta carbonara. This is the ratio I came up for the egg to cheese that I enjoyed the most. I prefer Romano to Parmesan due to the higher moisture content.

Easy pasta that is ohhhh so satisfying !!

This is the cheap version of creamy pasta carbonara. I came up with this recipe when I was a college student. A time when mozarella and parmesan are too expensive for a student's budget (^^)

This is a variation on a recipe I saw in a magazine. Rather than using a soft-boiled egg, you can use an egg yolk if you like. See, Foolproof Poached Eggs.- When adding the heavy cream, be sure to let the frying pan cool a bit first so it doesn't splatter. - Don't use a metal bowl or the temperature will get too high.- Although the calorie count will be higher, this dish will be even richer if you add a soft boiled egg. Recipe by Yuuyuu0221

I usually cook this with bacon not ham, but yesterday was Easter and we always have way too many leftovers! So throwing it in a pasta dish was my plan!

I made pasta carbonara when I was still in Tokyo and before my marriage, my friend and I decided to make carbonara when I had a sleep over at her apartment. We did well back then but I think I have improved little bit 🥰