Name: Spaghetti Carbonara
Prep time: 7 min
Cook time: 17 min
Total time: 24 min
Yield: 6 people
Ingredients: 500 g spaghetti; 4 egg yolks; 200 ml cream; 200 g small pieces of bacon; ½ lemon; Parmigiano reggiano (Parmesan); salt; pepper

Step by step recipe:

10 min.
Cook 500 g spaghetti.
5 min.
Meanwhile make sauce: in a bowl put 4 egg yolks, 200 ml cream, salt and pepper.

Beat to mix well, then add juice of ½ lemon and some grated Parmesan, whip again, sauce is ready.
5 min.
In a pan on medium heat, put 200 g small pieces of bacon and cook until lightly browned.

Reduce heat.
2 min.
Keeping bacon pan over low heat, tip in cooked pasta and mix well.
2 min.
Add sauce and continue to mix for about two minutes.
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.

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.

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This recipe use (among others)

Spaghetti: You can check-out other recipes which use it, for example: Spaghetti with smoked salmon, Spaghetti with mussels and basil, ... [All]
Small pieces of bacon: You can get more informations, or check-out other recipes which use it, for example: Truffade, French-style peas, Gratin du Nord, Fillet of pollack cooked in two stages, Artichoke hearts forestier , ... [All]
Cream: You can get more informations, or check-out other recipes which use it, for example: New York style pasta, Quick chicken curry, Curried prawn risotto, Bounty-style tart for Alison, Mushroom Pancakes au Gratin, ... [All]

Your 2 comments or questions on this recipe: RSS feed of comments 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...

By Walter Aprile march 25^th 2009 at 16:51 (n° 1)

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...