For 3 people, you will need:
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).
Cooking : 17 min.
Start to finish : 24 min.
At what time?At what time will I finish if I start at...?
At what time should I start if I want to finish at...?
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How much will it cost?
Per person : 0.49 €
Note : These prices are only approximate. Read more...
Step by step recipe:
Remarks:You can use the same recipe with other pasta like penne, tortellini etc.
And to drink?A red Italian wine like Barbera d'Asti
Last modified on: February 21th 2011
Your 2 comments or questions on this recipe:
I really appreciate your site: I hope you will not be offended if I remark that spaghetti alla carbonara canonically does not contain any lemon whatsoever. There can be differences of opinion as to the technique, some people mix the sauce and the pasta on a burner, some do it off the burner and count on the pasta residual heat to cook the eggs.
But the lemon will really change the taste. And I do not say that it does not taste good! But it is not carbonara any more...
Comment #1 posted on march 25th 2009 at 16:51 by Walter Aprile.
For Walter Aprile : I'm not offended (at all !), I love when people suggest or comment recipes like you do.
But Walter I'm terribly sorry to not agree with you, THERE IS (some) lemon juice in carbonara pasta, otherwise it will be only pasta with cream and eggs sauce. Lemon juice give an indispensable small acidity wich is very important in the egg-cream-cheese mix, which could be a bit too soft otherwise.
If you have time, please try pasta with it, and come back to the website to tell us what you think about that.
In the same way, I've meet an Italian lady who said that if you don't add white pepper, or black pepper instead, you will not make carbonara...
Comment #2 posted on march 25th 2009 at 19:53 by jh.