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Spaghetti Carbonara

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; Parmesan (Parmigiano Reggiano); Salt; Pepper

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

355 K 2× 3.9/5 (58 reviews)517597

Duration

25 min.

Difficulty

Easy

Last modified on: February 21^th 2011

Step by step recipe Ingredients Duration Nutritional facts Cost Comments

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 Parmesan (Parmigiano Reggiano)
7 Salt
8 Pepper
Total weight: 1,045 grams

Times for this recipe

Preparation

7 min.

Cooking

20 min.

All in all

25 min.

Preparation 7 min.

Cooking 20 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 10 min.

Cook 500 g spaghetti.

Stage 2 - ⌛ 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.

Stage 3 - ⌛ 5 min.

In a pan on medium heat, put 200 g small pieces of bacon and cook until lightly browned.

Reduce heat.

Stage 4 - ⌛ 2 min.

Keeping bacon pan over low heat, tip in cooked pasta and mix well.

Stage 5 - ⌛ 2 min.

Add sauce and continue to mix for about two minutes.

Stage 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.

And to drink?

A red Italian wine like Barbera d'Asti

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

Source: Home made.

Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	9 g RDI=15 %	33 g RDI=13 %	19 g RDI=27 %	349 kcal RDI=17 %	1,462 kJ RDI=17 %
Per person	16 g RDI=26 %	58 g RDI=22 %	34 g RDI=47 %	608 kcal RDI=30 %	2,546 kJ RDI=30 %
Whole recipe	100 g RDI=154 %	349 g RDI=132 %	205 g RDI=281 %	3,649 kcal RDI=182 %	15,278 kJ RDI=182 %

Whole recipe

Possible allergens in this recipe: Gluten, egg, milk

How much will it cost?

For 6 people

3.10 €

Per person

0.55 €

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

Spaghetti

Like these other recipes: Spaghetti with tomatoes and pesto Spaghetti with mussels and basil Spaghetti with smoked salmon Creamy spaghetti with cockles and parsley See all 4 other

Cream

Like these other recipes: Fish Mousselines Potato gratin Cottage cheese tart Gratin Dauphinois Lobster Thermidor See all 124 other

Small pieces of bacon

Like these other recipes: Baby spinach salad Beef braised in reduced red wine Creamy "terre et mer" pots Röstis Alsatian-style salad See all 41 other

Egg yolk

Like these other recipes: Mornay Sauce Steamed leeks with morel sabayon Hazelnut and orange cake Vanilla ice cream Chocolate cream with a crunch, irish coffee mousse See all 76 other

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The 2 comments already posted 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° 2
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 Auteur march 25^th 2009 at 19:53 n° 1

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