Dairy Farmers of Canada

Canadian-Inspired Creamy Carbonara Recipe

Delve into the delightful fusion of authentic Italian Carbonara enriched with Canadian cream and milk. With the nutty hint of Canadian Parmesan cheese and a sprinkle of fresh parsley, this dish, inspired by the 1991 Milk Calendar, promises a gastronomic adventure.

  • Prep: 10 min
  • Cooking: 15 min
Yields 4 cups / 1 L sauce
Creamy carbonara pasta served in a white bowl


  • 8 oz (225 g) bacon diced
  • 1 onion finely chopped
  • 2 cloves garlic finely chopped
  • Hot red chili flakes (to taste)
  • 3 tbsp (45 mL) all-purpose flour
  • 2 cups (500 mL) Canadian Milk
  • 1/2 cup (125 mL) Canadian 35 % cream or Milk
  • 2 eggs
  • 1 cup (250 mL) grated Canadian Parmesan cheese
  • 2 tbsp (30 mL) chopped fresh parsley
  • 1 tsp (5 mL) salt
  • 1/2 tsp (2 mL) freshly ground black pepper
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Place bacon pieces in a deep skillet or wide saucepan. Cook until crisp. Drain on paper towels and reserve.

Discard but 3 tbsp (45 mL) of bacon fat. Sauté onions, garlic and chili flakes. Cook 2 to 3 min until tender. Stir in flour. Cook 2 to 3 min longer. Whisk in Canadian milk and cream. Bring to the boil. Reduce heat. Simmer 5 min.

Beat eggs together lightly. Whisk into sauce with Canadian cheese and parsley. Cook 2 min. Add salt and pepper.

Toss with 3/4 lb (340 g) spaghetti, cooked. Sprinkle with additional freshly ground black pepper and reserved bacon.

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