Thursday, February 20, 2014

Garlic Bread Carbonara

Time for February's Improv Cooking Challenge!

The theme for this month is bread and butter. I wanted to try and think of something outside the box to create for this challenge.  Ron and I have really been enjoying carbonara since I made Nigella's recipe for an Improv Cooking Challenge a few months ago.  I drew inspiration from one of my favorite bread and butter combos: cheesy garlic bread.  Garlic bread is a staple for Kellen, Ron and I with almost any pasta dinner. We absolutely adore it and, I thought, why not make it into a pasta? 

I made some adjustments to a typical carbonara recipe by slightly increasing the cheese, adding garlic to the wine reduction and topping it with crispy buttery garlic bread crumbs.  This recipe was a hit at our house and Ron even told me that I should make this version from now on.  I think the bread crumbs add that extra special touch to the pasta. I had never experimented with bread crumbs and pasta, but I know see why it is so popular!  Carbonara lover or a bread & butter lover- this recipe is amazing! 

If you want to join the Improv Cooking Challenge visit Kristen of Frugal Antics of a Harried Homemaker for details!


1 lb spaghetti
1 lb bacon, cut into 1/2 in- 3/4 inch pieces
1 small white onion, diced
2 cloves garlic, minced
1 cup dry white wine
2/3 cup fresh Parmesan
4 eggs
1/4 milk (I use 2%, but you could use cream if you prefer)

for bread crumbs:
1/2 stick butter, melted
1 1/2 cup bread crumbs
1 Tbl. garlic powder


Pre-heat oven to  350 degrees. Toss bread crumbs with melted butter and garlic powder.  Spread evenly on a lined baking sheet. Set aside. 

Place bacon in a large rimmed skillet and saute till semi-crisp. 

While bacon cooks, cook pasta according to package instructions. Drain and set aside. 

In a medium bowl, whisk together cheese, eggs and milk. Set aside. 

Add white wine to the skillet with the bacon. Allow it to gently simmer and reduce for about 10 minutes. Add garlic and saute for an additional 2 minutes. 

While garlic cooks, place bread crumbs in the oven 2-3 minutes or until crispy. 

Add pasta to bacon mixture and toss. Remove from heat and add the egg mixtures while quickly tossing the pasta. 

Plate pasta and top  with crispy garlic bred crumbs. 


  1. Spaghetti Carbonara is my MOST favorite pasta dish; and is perhaps what I resent the most being gluten-free. I haven't tried it with my rice noodles, but I can't imagine it tastes anything like this dish of yours. (Although, BACON covers a multitude of sins...)

    1. We were actually gluten free for about 4 years for my husband before recently starting to eat wheat again. I favorite noodles brand is Trinkyada. The texture is great (very true to wheat pasta) and them have many shapes. I would also use Udi's to make the bread crumbs on this dish. I think your result would be very similar :)

  2. This sounds so yummy. I love the idea of a garlic bread carbonara!!

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  4. This sounds amazing. I can practically smell it cooking on the stove. Great recipe. (I said the same thing above, but deleted it because I can not spell today!)

    1. I think I will have to make it again, and soon!

  5. I've been waiting for you to post this. Can't wait to try it!

    1. It turned out so well....let me know what you think!

  6. Yum! I love bread crumbs in pasta! (And garlic bread anywhere I can find it!)

  7. I adore carbonara and your recipe sounds insanely good! I can practically taste the garlicky goodness.

  8. Yum, I love carbonara and the idea of adding bread crumbs on top sounds delicious!

  9. Oh yum! I love it when dishes have crunchy toppings. This looks amazing! Very creative for this month's Improv!