Easy

Creamy carbonara soup

Name: Carbonara soup recipe
Yield: 4
Ingredients: 30.00 ml extra virgin olive oil; 250g streaky smoked bacon, cut into matchsticks; 1 red onion, finely chopped; 4.00 garlic cloves, finely chopped; 40.00 ml finely chopped flat-leaf parsley leaves; 40.00 ml finely chopped basil leaves, plus extra basil leaves (optional), to serve; 1l chicken stock; 300ml pure (thin) cream; 120g parmesan rinds (about 2 rinds); 200g dried bow tie pasta; Soft-poached eggs, to serve; 150g salted butter, at room temperature; 50.00 ml finely shredded basil leaves

Rate now

Jump to recipe

by Dominic Smith

May 23, 2025

If you thought carbonara pasta couldn't get any better, just wait until you've tried this soup. Here, the classic creamy and salty flavours are reimagined into a warming and textural soup, ideal for a cosy night on the couch. Thin matchsticks of salty bacon and chewy bow tie pasta add the perfect amount of bite to this rich sauce, where two parmesan rinds add just the right amount of sharpness. Served with gooey soft-poached eggs for added indulgence, this soup recipe will be hard to beat.

1 1/2 tbs extra virgin olive oil
250g streaky smoked bacon, cut into matchsticks
1 red onion, finely chopped
2 garlic cloves, finely chopped
2 tbs finely chopped flat-leaf parsley leaves
2 tbs finely chopped basil leaves, plus extra basil leaves (optional), to serve
4 cups (1L) chicken stock
300ml pure (thin) cream
120g parmesan rinds (about 2 rinds)
200g dried bow tie pasta
Soft-poached eggs, to serve

Basil butter

150g salted butter, at room temperature
2 1/2 tbs finely shredded basil leaves
2 garlic cloves, finely chopped

Method

1.

Heat oil in a large frypan over medium-high heat. Add bacon and cook, stirring frequently, for 10-15 minutes, until bacon is crisp. Remove from pan with a slotted spoon and drain on paper towel.
2.

In same pan, add onion, garlic and herbs and cook over medium heat, stirring occasionally, for 4-5 minutes, until onion has softened. Add stock, cream and rinds and bring to the boil. Reduce heat to low and simmer for 12-15 minutes, until liquid has reduced by one-quarter. Skim off any impurities that rise to the surface. Stir in pasta and bacon and cook, stirring occasionally, for 6-8 minutes, until pasta is cooked through. Remove rinds.
3.

Meanwhile, for the basil butter, place all ingredients in a small bowl and mix to combine. Season to taste. Heat a small saucepan over high heat. Add butter mixture and cook, swirling in pan, for 1-2 minutes, until foaming and nut brown.
4.

To serve, divide soup among bowls, drizzle with basil butter and top with egg, freshly ground black pepper and extra basil leaves, if using.