Menu Enter a recipe name, ingredient, keyword...

Spaghetti Carbonara

By

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.

Google Ads
Rate this recipe 0/5 (0 Votes)
Spaghetti Carbonara 0 Picture

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

Details

Preparation

Step 1

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.



Review this recipe