This creamy tomato carbonara is made with milk instead of heavy cream, so it’s rich yet light enough to enjoy a big plate without feeling heavy. The balance of smoky bacon, tangy tomato, and silky egg-cheese sauce makes this dish restaurant-quality (or even better) right at home.
20 minutes
Shinya
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 7oz pasta (spaghetti or your choice, 200g)
- 3oz sliced bacon (cut into 1/2-inch (1cm) strips, 90g)
- 2 garlic cloves (minced)
- 1tsp olive oil
- A14oz diced tomatoes (1 can)
- A13 1/3 tbsp. water (0.8cup)
- A2tsp sugar
- A1/2tsp salt
- B2 eggs
- B6 2/3 tbsp. milk (0.4cup)
- B4tbsp grated Parmesan cheese
- B1tsp chicken bouillon powder (or granules)
- Bfreshly ground black pepper (to taste)
DIRECTIONS
Preparation
Mince garlic and cut bacon into strips.
- 1
Heat olive oil in a skillet over medium heat. Add bacon and garlic, then sauté until fragrant. (Be careful not to burn the garlic.)
- 2
Add pasta and (A) ingredients (tomatoes, water, sugar, and salt) directly into the skillet.
- 3
Let the pasta simmer in the sauce over medium heat, stirring occasionally, until most of the liquid is absorbed, about 7 minutes.
- 4
In a bowl, whisk together (B) ingredients (eggs, milk, Parmesan, and bouillon).
- 5
Once the liquid in the skillet has evaporated, turn off the heat. Pour in the B mixture.
- 6
Quickly toss the boiled tomatoes and pasta in the cream sauce (B) until creamy and evenly coated.
- 7
Plate and top generously with black pepper.
RecipeID
815
Tips & Notes
・Use whole eggs, not just yolks, for a silky sauce. Adding the egg mixture after turning off the heat prevents curdling and keeps the sauce smooth and creamy.
・Cooking time may vary depending on your pasta. Adjust the water amount and simmering time in step 3 according to the package directions.
・Try this with 1.6 mm spaghetti (7-minute cook time) for the perfect texture.
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Based in Wakayama Prefecture, he is a father of two. He has taken social media by storm with his easy, delicious appetizer recipes tailored for busy work and parenting schedules, paired with mouth-watering, ultra-generous food photography. Both his blog, "Shinya Gohan Blog: Late-Night Appetizers and Man-Food!!", and his Instagram account are massively popular, with his Instagram following surpassing 760,000 (as of April 2025). He is also the author of several cookbook in Japan.