1,480 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.

338 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 (337×) I made it (388×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

For 12 people, you will need:

1 1 litre spaghetti
2 8 egg yolks
3 400 ml cream
4 400 ml 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 3:50, you will finish around : 4:15.Change start time

To finish around 7pm, you'll need to have started before: 19:10.Change end time

Step by step recipe

Stage 1 - 10 min.

Cook 1 litre spaghetti.

Stage 2 - 5 min.

Meanwhile make sauce: in a bowl put 8 egg yolks, 400 ml 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 400 ml 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	190 RDI=70 %	680 RDI=70 %	290 RDI=40 %	6,110 RDI=310 %	25,570 RDI: 310 %
Per 100 g	10 RDI=4 %	40 RDI=4 %	20 RDI=3 %	360 RDI=20 %	1,510 RDI: 20 %
Per person	20 RDI=6 %	60 RDI=5 %	20 RDI=4 %	510 RDI=30 %	2,130 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 : 4.55 €
Per person : 0.40 €

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

Epiphany galette

Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.
January 1^st 2025292 K 24.5 3 hours 8 min.

Express apple tart

A fine apple tart, very quick to make.
April 8^th 2020368 K 24.6 55 min.

Candied grapefruit peel

Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal.
December 20^th 2018375 K 14 1 day 1 hour 25 min.

Home-made terrine of foie gras

Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are,...
December 16^th 20245.26 M 64.2 4 days 15 hours 50 min.

Guacamole

For this typically Mexican recipe there are two main methods: smooth mashed avocado (made with a blender), or simple mashed avocado (made with a fork) with small pieces. And you can add, or not, finely diced tomato. You will find the first version (smooth) below.
November 26^th 2011298 K4.1 1 hour 25 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.