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For 6 people, you will need:



Nutritional information:

Whole recipe
Calories
3649
182%
Proteins
100g
39%
Carbohydrates
350g
33%
Fats
205g
31%
 Per 100 g 
Calories
349
17%
Proteins
10g
4%
Carbohydrates
33g
3%
Fats
20g
3%
 Per person 
Calories
608
30%
Proteins
16g
6%
Carbohydrates
58g
6%
Fats
34g
5%

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

Times:

Preparation : 7 min.
Cooking : 17 min.
Start to finish : 24 min.
Preservation : Several days in the fridge, in a closed jar.


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How much will it cost?

 For 6 people : 3.07 €
 Per person  : 0.51 €

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Step by step recipe:

Spaghetti Carbonara : Photo of step #1
Meanwhile make sauce: in a bowl put 4 egg yolks, 200 g cream, salt and pepper.

Beat to mix well, then add juice of ½ lemon and some grated Parmesan, whip again, sauce is ready.

Spaghetti Carbonara : Photo of step #2
In a pan on medium heat, put 200 g small pieces of bacon and cook until lightly browned.

Reduce heat.

Spaghetti Carbonara : Photo of step #3
Keeping bacon pan over low heat, tip in cooked pasta and mix well.
Spaghetti Carbonara : Photo of step #4
Add sauce and continue to mix for about two minutes.
Spaghetti Carbonara : Photo of step #5
Your spaghetti carbonara is ready. Grate some more Parmesan over, and put the pan in the centre of the table so that your guests can serve themselves and come back for more.
Spaghetti Carbonara : Photo of step #6

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

Source:

Home made.

Last modified on: February 21th 2011

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Nota: Rollover photos with your mouse to see recipe title.

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.


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