Creamy Macaroni Carbonara

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!

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

1. 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.
2. 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.
3. 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.
4. 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.

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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.

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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!