Spaghetti Carbonara

Spaghetti Carbonara

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  • Prep Time


  • Total Time


  • Servings



  • Salt and freshly groung pepper

  • 1

    pound pasta

  • ¼

    cup olive oil - enough to coat the bottom of pan

  • ¼

    pound bacon, chopped

  • 1

    tsp red pepper flakes

  • 1

    onion, chopped

  • 5-6

    cloves garlic, chopped

  • ½

    cup dry white wine

  • 2

    large egg yolks

  • freshly grated Parmesan or Romano cheese

  • handful of finely chopped parsley for garnish


Put a larger pot of water on to boil. Add a liberal amount of salt and the pasta. Cook to package directions. Meanwhile, heat a large skillet over medium heat. Add olive oil, bacon and onion. Brown for a couple of minutes. Add red pepper and garlic and cook 2-3 minutes more. Add wine and stir up all the pan drippings. In a separate bowl, beat yolks, then add a large laddleful (about 1/2 cup) of the pasta cooking water. This tempers the eggs and keeps them from scrambling when added to the pasta. Drain pasta well and add it directly to the skillet with the oil and bacon. Then add egg mixture and toss rapidly to coat the pasta without cooking the egg. Remove the pan from heat and add a big handful of cheese, lots of pepper and a little salt. Continue to toss and turn the pasta until it soaks up egg mixture and thickens - 1 to 2 minutes. Garnish with parsley and extra cheese.


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