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Spaghetti alla Carbonara

No recipe image available.Don't think about the fat, just sit back and enjoy the creamy richness of this classic pasta dish. Appease your conscience somewhat by serving this alongside a fresh green salad or steamed vegetables. A good dish for entertaining.

Recipe Ingredients:

1 (16-ounce) package spaghetti pasta
5 large eggs
4 ounces whipping cream
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon butter
1 tablespoon olive oil
7 ounces bacon, diced
3/4 cup freshly grated Parmesan cheese - divided use
1/2 cup freshly grated Romano cheese - divided use

Cooking Directions:

  1. Cook spaghetti according to package directions; drain.
  2. Meanwhile whisk eggs, cream, salt and pepper in a small bowl until well blended; set aside.
  3. About 5 minutes before pasta is done cooking, heat butter and oil in a large pot over medium heat. Add bacon and cook gently until fat becomes transparent, about 4 minutes; bacon should be cooked, but not crispy. Stir in reserved egg mixture along with a handful of Parmesan and Romano cheese and heat, stirring frequently, until slightly thickened, about 2 minutes; do not boil or allow eggs to coagulate. Remove from heat and add hot, cooked pasta; the eggs will continue to cook while combining with pasta. Toss until each strand of pasta is coated with a thick yellow cream. Stir in remaining cheese. Serve immediately.

Makes 8 servings.