1,514 easy and fully explained recipes, with +66K photos and 78 videos

Spaghetti Carbonara

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

345 K 2× 3.9/5 (58 reviews)

25 min.

Easy

3.10 €

12 people

8 Ingredients

Last modified on: February 21^th 2011

For this recipe: I want to make it (490×) I made it (561×) Comment Send to a friend Ask me a question Follow Printable Diaporama Vidéo User-friendly URL

For 12 people, you will need:

1 2 lb + 3.2 oz spaghetti
2 8 egg yolks
3 14.1 oz cream
4 14.1 oz small pieces of bacon
5 1 lemon
6 Parmesan (Parmigiano Reggiano)
7 salt
8 pepper

Change to the quantities for:

2 people 3 people 6 people 12 people 18 people

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 7 min.

Cooking: 20 min.

All in all: 25 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 2 lb + 3.2 oz spaghetti.

Stage 2 - 5 min.

Meanwhile make sauce: in a bowl put 8 egg yolks, 14.1 oz cream, salt and pepper.

Beat to mix well, then add juice of 1 lemon and some grated Parmesan, whip again, sauce is ready.

Stage 3 - 5 min.

In a pan on medium heat, put 14.1 oz 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 (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	200 RDI=80 %	700 RDI=70 %	410 RDI=60 %	7,300 RDI=370 %	30,560 RDI: 370 %
Per 100 g	9 RDI=4 %	30 RDI=3 %	20 RDI=3 %	350 RDI=20 %	1,460 RDI: 20 %
Per person	20 RDI=6 %	60 RDI=6 %	30 RDI=5 %	610 RDI=30 %	2,550 RDI: 30 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Gluten, egg, milk

How much will it cost?

For 12 people : 6.15 €
Per person : 0.55 €

Change currency:

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)

Other recipes you may also like

Moist cereal bars

Whether bars or rounds, this recipe produces delicous small cereal cakes.

February 21^th 2011302 K4.9 1 hour 5 min.

Italian hot chocolate

This delicious, custardy chocolate treat is made in minutes. A treat for kids (and big kids) to enjoy at teatime, or any other time.

April 26^th 2020172 K 10 min.

Rice à l'italienne

A simple recipe full of Italian flavours: cooked rice, morsels of ham, tomatoes, sage and Parmesan.

December 6^th 202061 K 25 min.

Tomato and cream cheese terrine

Tomatoes marinated in olive oil and lime, then arranged in alternating layers with cream cheese: one layer with herbs and the other with walnuts.

October 30^th 2011169 K5 6 hours 15 min.

The rich "marchand de vin" sauce, made with red wine and shallot, is a classic accompaniment for meats that is traditionally made in the roasting tin or dish. This is a simplified version that can be made while the meat is cooking, even beforehand, so there is no risk of it going cold.

May 31^th 2012275 K4.1 35 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

The 2 comments already posted 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 25^th 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 25^th 2009 at 16:51 n° 1

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.

Note: We'll never share your e-mail address with anyone else.

Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.