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Spaghetti Carbonara

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

340 K 2× 3.9/5 (58 reviews)

25 min.

Easy

3.10 €

18 people

8 Ingredients

Last modified on: February 21^th 2011

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For 18 people, you will need:

1 3 lb + 4.8 oz spaghetti
2 12 egg yolks
3 1 lb + 5.1 oz cream
4 1 lb + 5.1 oz small pieces of bacon
5 2 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 3 lb + 4.8 oz spaghetti.

Stage 2 - 5 min.

Meanwhile make sauce: in a bowl put 12 egg yolks, 1 lb + 5.1 oz cream, salt and pepper.

Beat to mix well, then add juice of 2 lemon and some grated Parmesan, whip again, sauce is ready.

Stage 3 - 5 min.

In a pan on medium heat, put 1 lb + 5.1 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	300 RDI=120 %	1,050 RDI=100 %	620 RDI=90 %	10,950 RDI=550 %	45,830 RDI: 550 %
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 18 people : 9.25 €
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)

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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

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