Spaghetti Carbonara

A carbonara sauce is typically made with bacon, eggs, and cheese. We've added a little half-and-half for a silky texture. Recipe By: Everyday Food, March 2006 Serving Size: 4 Talk about a fast, good, throw it on the table meal. I added sautéed mushrooms just cause I had them. You could use thin slices of chicken cutlets just as easily as bacon. I only made half and have enough left for another night.

Spaghetti Carbonara
Spaghetti Carbonara

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    lb. spaghetti

  • 8

    ounces (8 slices) bacon, cut 1 inch thick crosswise

  • Coarse salt and freshly ground pepper

  • 3

    large eggs

  • 3/4

    cup grated Parmesan cheese, plus more for serving

  • 1/2

    cup half-and-half

Directions

1. Set a large pot of water to boil (for pasta). In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 12 minutes; transfer to a paper-towel-lined plate. 2. Salt boiling water generously; add pasta and cook until al dente, according to package instructions. 3. Meanwhile, in a large bowl, whisk together eggs, Parmesan, and half-and-half. Set aside. 4. Drain pasta, leaving some water clinging to it. Working quickly, add hot pasta to egg mixture. Add bacon; season with salt and pepper, and toss all to combine (heat from pasta will cook eggs). Serve immediately, sprinkled with additional Parmesan cheese.

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