In 30 minutes, you can enjoy this silky, creamy macaroni carbonara! It is lighter than the traditional version with a secret ingredient that you're going to love.
Macaroni Carbonara for the whole family
Pasta carbonara is one of my husband's favorite pasta dishes, and I love that it's so simple to make with minimal ingredients.
Traditionally, carbonara is made with pancetta and pecorino romano and/or parmesan, which are all quite high in sodium.
And now that I am a mom of two little children, I make every effort to come up with baby and toddler meals that the entire family can enjoy together.
To make this dish baby-friendly, I've made some adjustments to cut back on the sodium without sacrificing the flavor and experience of enjoying this iconic Italian dish.
The husband approved of this version once he added as much parmesan as his heart desired along with some black pepper. I like mine with some freshly squeezed lemon juice. And the kids enjoyed this lightened-up version as is!
Jump to:
Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
- Eggs - be sure to use room temperature pasteurized eggs. This will help them cook faster.
- Mascarpone cheese - similar to cream cheese but slightly sweeter and more buttery. It's an excellent cheese for babies as it is naturally low in sodium.
- Parmesan - be sure to finely grate so it will melt quickly. Go ahead and grate extra for topping.
- Bacon - can also use pancetta.
- Vegetables - traditional carbonara doesn't include vegetables, but it's very difficult for me to not add any to our family meals ;).
Vegetables for Babies (with 30+ recipes)
Step-by-Step Instructions
- In a large bowl or liquid measuring cup, combine beaten eggs, mascarpone, and parmesan cheese. Set aside. Cook bacon in a large saucepan over medium heat until it becomes crispy, about 4-5 minutes. Remove the bacon and drain on a paper towel-lined plate and set it aside. Drain excess fat from the pan leaving about 1 tablespoon of bacon grease.
- Cook the diced onions over medium heat in the bacon grease for a couple of minutes. Add garlic and red bell pepper. Cook until softened, about 5 minutes.
- When the pasta is done, drain, reserving a cup of the pasta water. Add two tablespoons of this water to the egg cheese mixture. Pour the hot pasta into the pan set at low heat.
- Immediately pour the egg cheese mixture on top, stirring continuously, until the pasta is well coated. Add a little reserved pasta water to thin out the sauce, if necessary.
Variations and Substitutions
- While you can add a splash of cream to make this macaroni carbonara silkier, I personally don't think it's necessary.
- Cheese - Instead of mascarpone, you can use ricotta or other grated cheese, like Mozzarella, Cheddar, Monterrey, etc.
- Vegetables - feel free to swap out with whatever veggies you wish. Asparagus, broccoli, zucchini, peas, cherry tomatoes..they are all great additions!
- Don't want to use bacon? Cook the vegetables in butter or oil instead of the bacon grease. For protein, you can toss in some cooked chicken, tofu, salmon, or shrimp at the end.
Tips for creating the perfect egg sauce
The eggs are whisked with cheese and get tossed with the hot pasta to create a delightfully thick and creamy sauce.
The "trickiest" part about this dish is taking care not to scramble the eggs. Here are some important tips!
- This recipe goes quickly so have everything prepared to go before you start cooking.
- Whisk the eggs with the mascarpone first. It will take some time to get the mixture to a smooth consistency.
- Use freshly grated parmesan, not the processed cheese shaker, as it will melt and taste better!
- Temper the eggs with pasta water. This will make them less likely to curdle when combined with the pasta.
- Need to be quick! You want to add the egg sauce while the pasta is still hot and toss continuously. This will allow for the egg sauce to cook from the residual heat of the cooked pasta.
- Transfer the macaroni carbonara to a serving bowl immediately to prevent overcooking.
Serving Suggestions
For babies
Start with a small portion and offer more if your baby seems interested. You can add some bacon if you wish but not too much as it's high in sodium. Include an iron-rich food, like chicken, tofu, beans, sardines, or eggs.
Best Iron-rich Foods for Babies and Toddlers
For toddlers
Is your toddler becoming picky?
Arm yourself with these strategies that will transform your mealtimes!
Storage
While it is best to enjoy immediately, you can transfer leftovers in an airtight container and store in the refrigerator for up to 3 days.
Reheat over the stove for best results. Transfer the pasta to a skillet and heat over medium heat, stirring often. Add a splash of milk or heavy cream if the pasta seems dry.
I don't recommend freezing.
More Pasta Dishes to Try
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Creamy Macaroni Carbonara
Equipment
Ingredients
- 8 ounces elbow pasta
- 3 eggs, room temperature
- 4 ounces mascarpone cheese
- 2 tablespoons parmesan cheese, freshly grated
- 4 slices bacon or pancetta, diced
- 1 small yellow onion, diced
- 1 medium red bell pepper, diced
- 2 garlic cloves, minced
- Toppings: more parmesan, black pepper, fresh herbs (basil or parsley)
Instructions
- In a large bowl or liquid measuring cup, combine eggs, mascarpone, and parmesan cheese. Set aside.
- Cook bacon in a large saucepan over medium heat until it becomes crispy, about 4-5 minutes. Remove the bacon and drain on a paper towel-lined plate and set it aside. Drain excess pan from the pan leaving about 1 tablespoon of bacon grease.
- Bring large pot of water to boil. Add pasta and cook for 7-8 minutes, until al dente.
- In the meantime, cook the diced onions over medium heat in the bacon grease for a couple of minutes. Add garlic and red bell pepper. Cook until softened, about 5 minutes.
- When the pasta is done, drain, reserving a cup of the pasta water. Add two tablespoons of this water to the egg cheese mixture.
- Pour the hot pasta into the pan set at low heat. Immediately pour the egg cheese mixture on top, stirring continuously, until the pasta is well coated. If too thick, add some reserved pasta water until desired consistency is reached.
- Set aside a portion for baby. Add crispy bacon, more parmesan, and black pepper to taste.
Notes
- Need to be quick! You want to add the egg sauce while the pasta is still hot and toss continuously. This will allow for the egg sauce to cook from the residual heat of the cooked pasta.
- Store any leftovers in the refrigerator for up to 3 days. I don't recommend freezing.
Ribcaltt says
I made this tonight for my girl. I didn’t have bell pepper, but I changed it with some spinach at the last minute of cooking. For my 21 mo picky eater, this pasta was amazing!! She ate so fast. We never seen her ate that fast before and the whole portion was almooostt finish! That was a huge thing for us because mostly she ate slow and sometimes I need to feed her because she only let her food cold. This time was other. She only wanted to fed herself without my help. I was beyong happy that I made this tonight. Thank you for your amazing recipe as always!! ❤️
Ps: she also loves your beet muffins, spinach muffins, and some other recipes. Many many thanks!! ❤️
Min says
I am doing the happy dance with you!! Aww I can sense your joy which fills my heart as well. Thank you for being here and for trying out my recipes 🙂
Sarah @ SnixyKitchen says
Bahahaha I'm hysterical about your arm yarn project. A prisoner to the yarn! I hope you find a better project to use it all for:) I love that you came up with this dish from your pantry staples - I'm finding it hard not to cave into the takeout monster these days when the sun goes down and I have no dinner plans. I'll keep this one on the back burner for days like that!
EA-The Spicy RD says
i applaud you for you knitting attempts Min! The last time I tried knitting was about 10 years ago. My kids were both very young, and we were living in Northern Virginia in a lovely community near a lake. Someone in the neighborhood started a knitting class, and I joined thinking it would be a good way to meet people, plus find a hobby to relieve me of the stress of looking after two young kids. Well, here I am, 10 years later with 1/2 a scarf to my name. OK-your pasta dish looks amazing. Now THAT I can make 🙂
ellie | fit for the soul says
This cannot have been that easy, unnie! Looks so delicious and for some reason pasta sounds REALLY good for this weekend. *taps chin* And you look so cute in your little stripes, hehe!
Marisa | Marisa Moore Nutrition says
This looks so good, Min! I love pasta carbonara but often find it a bit heavy so your lightened up version is appealing. I have everything except the bell pepper so I might make it tonight! Thanks!
Deanna Segrave-Daly says
Pasta is always my last minute go to dinner (it's in my Italian blood - ha!) and I'm digging your version of carbonara - yum.
Julie @ Lovely Little Kitchen says
Wow, this is an amazing dinner for just being thrown together with what you had on hand. Sorry about the yarn handcuff situation! I've seen pictures of people making those scarves and I agree, they look so simple.
Min says
Perhaps it is easy, and I'm just incompetent haha. I'm determined to learn and use up all my yarns ;).
Lisa @ Healthy Nibbles & Bits says
Did you know that I LOVE knitting? I'll knit with you, and you cook me this carbonara or the pad see ew. I'm not too particular. Deal?? 😛
Min says
Ooh! That sounds super fun!! Have you arm knitted before? And yes, I shall cook you anything you want..teach me my master!! 😉
Sonali- The Foodie Physician says
Carbonara is one Pete's and my favorite dishes, so I make it pretty often. Sometimes we splurge and I go all out with it, but I usually make a lighter version. I really love what you've done with it! Have a great weekend Min!
Min says
This is one of Tim's favorite too!! Good thing cuz it's soo easy to make ;). I saw that you add peas to yours...TIm would kill me if I added it to his bowl #idontunderstand. Hope you have a wonderful weekend too!
Marjory @ Dinner-Mom says
This comes together so quickly and looks delish. Definitely a go-to recipe for busy times!
Min says
Most definitely!! It took much longer to style and take these photos than actually cooking the pasta haha. Life of a food blogger