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Quick Carbonara

  • Author: Meagan


It was one of those Sundays where I didn’t know what to have for dinner, and I was feeling guilty because Sunday is the one day that a person should know what they’re going to feed their family.  Instead of calling Kyla (or my Mom), I browsed through her recipes – yet again – and this was terrific.  And super simple.  Kyla’s inspiration came from here, another really great site – and keep in mind that this is super flexible!  Basically you need hot pasta, the ‘sauce’ and cooked vegetable and protein additions of your choice… if you need to cook the bacon, then I’d throw in some onion and garlic as Kyla did.  Enjoy!



Quick Carbonara

3 to 4 c. rotini – or any pasta of your choice

1 bunch of broccoli cut into bite-sized pieces (or peas, carrots, corn, asparagus)

1/2 c. chopped, cooked bacon (optional, but why would you leave it out?)

1 or 2 c. chopped cooked chicken (ham or sausage) – optional


2 eggs

1/4 c. milk

1/4 freshly grated Parmesan + more for serving as you wish


Cook the pasta according to the package directions and have everything else ready to go.  If you’re using broccoli, throw it in with the pasta for the last minute or so to par-cook it a bit, and then drain everything, saving a cup of the cooking water.

In a small bowl, whisk together the eggs and milk, and as soon as the pasta (and vegetables) are drained, put them back into the hot pot and toss with the eggs and milk.  Immediately add in the cheese and toss again, the egg should easily cook in a couple of minutes of being tossed with the hot pasta.  As you’re tossing, add a bit of the cooking water as needed to make sure that your creation will be saucy enough.  Add in the bacon and chicken, toss again and serve immediately in big bowls with extra Parmesan.

  • Category: Pasta


From Meagan's Kitchen

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