Ham and Bacon Pasta Carbonara

Spaghetti Pasta Carbonara is indulgent and delicious, yet so easy to make! A speedy and easy dinner that is made in minutes.

This Pasta Carbonara recipe with ham and bacon are cooked together and tossed in a cheesy, rich egg mixture for an easy 30-minute meal.

The ingredients are simple:

  • spaghetti
  • bacon
  • ham
  • butter
  • onion
  • heavy cream
  • eggs
  • parmesan cheese
  • black pepper

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You will need:

  • 1 tsp butter or olive oil
  • 100 – 300 grams bacon or pancetta (or pork cube), diced
  • 100 – 300 grams cooked ham, diced
  • 250 – 500 ml heavy cream (or all-purpose cream)
  • 50 grams parmesan cheese, shredded
  • 2 whole eggs
  • 50 grams parmesan cheese, shredded
  • ground black pepper

To serve

  • 400 grams spaghetti
  • fresh parsley, chopped
  • extra parmesan cheese
  • salt and pepper, to taste

Procedure (video):

  1. Bring a large pot of generously salted water to a boil.
  2. Heat the olive oil in a large sauté pan over medium heat. Add the bacon or pancetta and ham, then cook slowly until crispy. Set aside half of the fried bacon and ham, then transfer to a plate, leaving the fat in the skillet.
  3. Then add the heavy cream and let it boil for 3 minutes. Add and stir 3/4 of the fried bacon and ham (leave some for the toppings later). Let the cream simmer briefly, about 5 minutes. Then add 50 grams of shredded cheese and cook for 3 minutes. Take the pan off the heat and transfer the sauce mixture into a large bowl, if you want.
  4. In a small bowl, beat the eggs and 50 grams of parmesan cheese.
  5. Once the water has reached a rolling boil, add the dry pasta, cook until al dente.
  6. When the pasta is al dente, use tongs or pasta spoon to move it to the bowl with the bacon and cream mixture (reserve some of the pasta water). You want the pasta to be hot. It’s the heat of the pasta that will heat the eggs sufficiently to create a creamy sauce. Toss everything to combine, allowing the pasta to cool just enough, so it doesn’t make the eggs curdle when you mix them in.
  7. Add the beaten eggs with cheese and toss quickly to combine once more. Add salt and pepper to taste. Add some pasta water back to the pasta to keep it from drying out.
  8. Serve with extra parmesan cheese and crusty garlic bread. Enjoy!


  • When substituting the heavy cream, it will result in a dish that may be a bit drier, hence not quite a creamy carbonara.
  • If you don’t have parmesan cheese, you can substitute with quick melting cheese.
  • If you have any leftovers, store them in an airtight container for 3 to 4 days in the fridge.
  • Unfortunately, pasta carbonara does not freeze well with the cream and pasta.
  • When stirring the egg mixture into the pasta, it needs to be quick but not hot enough to scramble the eggs.

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