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

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Spaghetti Carbonara

A very famous Italian pasta recipe: egg yolks, cream, bacon, Parmesan and lemon juice.

252,080 2 4.1/5

Last modified on: February 21^th 2011

For 6 people, you will need:

1 : 500 g spaghetti
2 : 4 egg yolks
3 : 200 ml cream
4 : 200 g small pieces of bacon
5 : ½ lemon
6 : Parmigiano reggiano (Parmesan)
7 : salt
8 : pepper
Total weight: 1,045 grams

Change for: 2 people 3 people 6 people 12 people 18 people

Measures: Metric USA British Metric weight Metric volumes

How long does it take?

Preparation	Cooking	Start to finish
7 min.	17 min.	24 min.

Preservation: Several days in the fridge, in a closed jar.

At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

1	Cook 500 g spaghetti.	10 min.
2	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.
3	In a pan on medium heat, put 200 g small pieces of bacon and cook until lightly browned. Reduce heat.	5 min.
4	Keeping bacon pan over low heat, tip in cooked pasta and mix well.	2 min.
5	Add sauce and continue to mix for about two minutes.	2 min.
6	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.

Nutritional information

Whole recipe
Calories	Proteins	Carbohydrates	Fats
3649	100 gr	350 gr	205 gr
182 %	39 %	33 %	31 %

Per 100 g
Calories	Proteins	Carbohydrates	Fats
349	10 gr	33 gr	20 gr
17 %	4 %	3 %	3 %

Per person
Calories	Proteins	Carbohydrates	Fats
608	16 gr	58 gr	34 gr
30 %	6 %	6 %	5 %

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

How much will it cost?

For 6 people : 3.07 €
Per person : 0.51 €

Note : These prices are only approximate.

Change currency:

And to drink?: A red Italian wine like Barbera d'Asti

Source: Home made.

More recipes?

This recipe use (among others)

	Spaghetti: You can check-out other recipes which use it, like for example: Spaghetti with mussels and basil, Spaghetti with smoked salmon, ... [All]
	Small pieces of bacon: You can get more informations, or check-out other recipes which use it, for example: Rabbit with mustard, French-style peas, Artichoke hearts forestier , Small cheese and bacon rolls , Special Cheese and Walnut Sticks, ... [All]
	Cream: You can get more informations, or check-out other recipes which use it, for example: Croque-monsieur gourmand, Cherry clafoutis, Scallops with fondue of leeks, Nanou's tuna tart, Feta and spinach brik pie, ... [All]
	Egg yolk: You can get more informations, or check-out other recipes which use it, for example: How to succeed in making sabayon (syllabub), Quiche Lorraine, Sausage with duchess potatoes and a Mont d'Or fondue , Salmon and spinach quiche, Pain perdu, ... [All]

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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...
Posted 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...
Posted by jh march 25^th 2009 at 19:53 (n° 2)

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