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Spaghetti alla Carbonara


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"Pasta, bacon, cheese, and pepper...what could be better!"

Serves 2-3 as a main course | Prep Time 45 | Cook Time 30

Why I Love This Recipe

The name “Carbonara” actually comes from the fresh pepper, not the bacon. It is supposed to look like bits of charcoal. That said, really good bacon is key to the dish.

Submitted by: "Margot Hillman"


Ingredients You'll Need

¾ lb. thin spaghetti (or whatever long pasta you like)
1 T olive oil
scant ½ lb. really good bacon (preferably thick cut)
½ medium onion
fresh ground pepper
2 eggs (extra-large) (use 3 if medium size)
½ to ¾ c. parmesan or romano grated cheese
fresh ground pepper
handful of fresh parsley, chopped
about ¾ c. of pasta water


Directions

Start a large pot of water heating for the pasta.


Slice the bacon into small strips. Finely chop the onion.


Heat the olive oil in a deep skillet over medium. Add bacon and sauté until crisp. If using bacon, remove it to a paper towel to drain and pour off SOME of the fat (but not all of it – you need it to coat the pasta later). Sauté the onions in the same pan.


When the pasta water boils, put in the pasta and cook according to directions.


Meanwhile, beat the eggs and parmesan cheese together in a bowl, mixing well to get as many lumps out as you can (but don’t get too nuts about a few small lumps).


Put the bacon back in the pan with the onions to stay warm.


When the pasta is done, save at least 1 c. of the pasta water before you drain the pasta.


Drain the pasta. Add the pasta to the pan with the onions and bacon and fat, and toss for about 2 minutes to coat the pasta with fat. Remove the pan from the heat (very important) and pour the egg and cheese mixture over the pasta, stirring until the eggs thicken. Use the reserved pasta water to thin the sauce a bit – to your preference. Grind some fresh pepper on top, toss, garnish with chopped parsley. Serve with plenty of grated cheese.


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