Rotini Basil & Bacon Carbonara


One of my favorite pasta dishes is this Rotini Basil & Bacon Carbonara. I first had Carbonara at an authentic Italian restaurant and I just had to try to copy it! I used my own dehydrated garden basil with this dish but when summer comes I want to make it with our fresh basil. Either way, it is fabulous!



In a large frying pan over medium

heat, cook the bacon and drain the fat.

Add the flour to the bacon and stir well

coating all the flour onto the bacon. Add

the frozen peas cooking until they thaw.

Remove pan from the heat.



In a large pot cook the pasta to your

desired tenderness, then drain.



Add the cream, milk, salt and basil

to the bacon pan. Continue to

cook until over medium heat

until hot, thick and bubbly.



Add the pasta and mix well. Add the

cheese and stir until mixed in.

Let sit for five minutes stirring

once more before serving.


Rotini Basil & Bacon Carbonara

  • Difficulty: easy/intermediate
  • Print



  • 1# bacon, chopped into small pieces
  • 2 heaping tbsp. all-purpose flour
  • 1# rotini pasta
  • 2 cups frozen peas
  • 3 cups heavy cream
  • 2 cups milk
  • 2 Tbsp. dried basil, or to taste
  • 3/4 cup grated parmesan cheese
  • salt to taste (optional)


  1. In a large frying pan over medium heat, cook the bacon and drain the fat.
  2. Add the flour stirring until the bacon is coated with the flour.
  3. Add the frozen peas cooking just until they thaw, remove pan from the burner.
  4. Boil a large pot of water and cook the pasta until your desired tenderness.
  5. Drain the pasta.
  6. Add the cream, milk, salt (optional) and basil to the bacon pan. Continue cooking over medium heat until hot, bubbly and thick.
  7. Add the pasta and mix well.
  8. Add the cheese and mix well.
  9. Let sit for five minutes, stir again then serve.













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