Ma’s carbonara sauce

Ma’s carbonara sauce

From Pasta to Pancakes
Claire Peters

My mother makes the most delicious carbonara sauce – creamy, garlicky and truly delicious! The ingredients are basic: eggs, cream and milk are items I often find lying around in my fridge.


Quantity Ingredient
15ml olive oil
2 garlic cloves, peeled and crushed
100g unsmoked bacon lardons or normal bacon, chopped roughly
1 medium egg, whisked
2 tablespoons cheddar cheese, grated
125ml double cream
15ml milk


  1. Cook your pasta.
  2. Heat the olive oil in a large frying pan, and add the garlic and bacon. Cook over a medium heat for 5 minutes until the bacon is brown, stirring regularly.
  3. Tip the bacon onto a piece of kitchen paper to drain.
  4. Set your dirty frying pan aside for later.
  5. Mix up the egg, bacon, cheese, cream and milk, and season with salt and pepper. Stir well.
  6. Check your pasta and when it’s ready, drain it and tip it into the large frying pan you used earlier. Add the egg mixture and gently heat it for 1 minute over a low-medium heat. This is very important because if the heat is too high you will end up with scrambled eggs!
  7. Taste to check the seasoning and then serve.

Optional extras:

  • Flat-leaf parsley would be tasty, chopped and scattered over the top.

Serving suggestion:

  • A very simple green salad is great with this, as it can be quite rich and the lettuce just mellows it all.


  • If you have any leftover sauce, it can be kept it in the fridge until the following day. Reheat it slowly in a pan, adding 1 teaspoon cream to make it a little less dry.
student cooking
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