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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

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. You can even change the pasta, to, say, tortellini.

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 to this simple Italian recipe was perfection, if unorthodox.

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

Why this recipe works:

  • The contrast between the sharp and tangy blue cheese and the mild al dente pasta is delicious. The bacon adds another layer of flavor, which magnifies the taste of the whole dish.
  • I recently learned that eggs may not be fully cooked when used in a carbonara recipe. So if you have anyone in your family in a high risk category for food poisoning, use pasteurized eggs in this recipe.
  • The pasta cooking water is traditionally used to help make sauces in Italian recipes.



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, reserve 1/2 cup of the pasta cooking water and set aside. Then drain the pasta and immediately return it to the hot pan.


Add the egg mixture and bacon and toss with tongs until the pasta is coated, adding enough of the reserved water to form a creamy sauce.


Stir in half of the blue cheese. Serve immediately with more of the blue cheese on top.



Linda is a home economist who has authored 48 books (47 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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