Spaghetti Carbonara
A very famous Italian pasta recipe: egg yolks, cream, bacon, Parmesan and lemon juice.
Last modified on: February 21th 2011
Keywords for this recipe:
500 g spaghetti
4 
200 ml 
200 g 
½ 
Parmigiano reggiano (Parmesan)
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 7 min. | 17 min. | 24 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 10 min.
Cook 500 g spaghetti.
Stage 2 - 5 min.
Stage 3 - 5 min.
In a pan on medium heat, put 200 g small pieces of bacon and cook until lightly browned.
Reduce heat.
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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 3,649 Kcal or 15,278 Kj | 100 gr | 350 gr | 205 gr |
| 182 % | 39 % | 33 % | 31 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 349 Kcal or 1,461 Kj | 10 gr | 33 gr | 20 gr |
| 17 % | 4 % | 3 % | 3 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 608 Kcal or 2,546 Kj | 17 gr | 58 gr | 34 gr |
| 30 % | 6 % | 6 % | 5 % |
How much will it cost?
- For 6 people : 3.07 €
- Per person : 0.51 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Source
Home made.
This recipe uses (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 |
 | Cream: You can get more informations, or check-out other recipes which use it, for example: New tiramisu, Coconut-vanilla cream for Elsa , Blanquette of veal, Individual creamy endive gratins, Tartiflette, ... All |
 | Small pieces of bacon: You can get more informations, or check-out other recipes which use it, for example: Bourguignon potatoes , Vol-au-vent, Bacon rolls, Röstis, Oven omelette, ... All |
 | Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Chocolate eclairs, Finger biscuits, Chaud-froid of grapefruit, pineapple and lime custard , Dauphinoise potatoes with Serano ham, Lime confectioner's custard (pastry cream), ... All |
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Your 2 comments or questions on this recipe
- 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 25th 2009 at 19:53 (n° 2)
- 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 25th 2009 at 16:51 (n° 1)
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