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Blue Cheese Carbonara

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8 slices bacon, crisply cooked and crumbled
1 (16 ounce) package spaghetti pasta
3 eggs
1/3 cup heavy cream
1/3 cup grated Parmesan cheese
1 cup crumbled blue cheese

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Blue Cheese Carbonara

  • Serves 4
  • Easy

About This Recipe

When you think about it, there are infinite variations on Spaghetti Carbonara, one of my favorite quick and easy weeknight dinner recipes. You can add everything from mushrooms to meatballs to sautéed veggies and every kind of cheese.

But my newest brainstorm happened when I was cleaning out the fridge and found some blue (or bleu) cheese crumbles I had forgotten about. The expiration date was still weeks off, so it was all systems go.

And the addition of the tangy and slightly sour blue cheese was perfection.

If you don’t like blue cheese, try goat cheese or any slightly more exotic version.  Yum.



Bring a large pot of water to a boil. Add 1 tablespoon salt.


Meanwhile, prepare the bacon and set aside.


Add the pasta to the boiling water and cook until al dente, stirring frequently. This should take about 7 to 9 minutes.


While the pasta is cooking, combine the eggs, cream, and Parmesan cheese in a small bowl and beat well.


When the pasta is cooked al dente, drain it and immediately return it to the hot pan. Add the egg mixture and bacon and toss with tongs until the pasta is coated. Stir in half of the blue cheese.


Serve immediately with more of the blue cheese on top.


Linda Larsen has a B.A. in Biology from St. Olaf College, and a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. She has worked for the Pillsbury Company on the Bake-Off and in their test kitchens since 1988. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

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