1,506 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Spaghetti Carbonara

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

342 K 2× 3.9/5 (58 reviews)

25 min.

Easy

3.10 €

6 people

8 Ingredients

Last modified on: February 21^th 2011

For this recipe: I want to make it (447×) I made it (506×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

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

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 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 (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	100 RDI=40 %	350 RDI=30 %	210 RDI=30 %	3,650 RDI=180 %	15,280 RDI: 180 %
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 6 people : 3.10 €
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

Exotic fruit tart

An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests.
May 27^th 2020326 K5 2 hours 25 min.

Stewed apricots

Here is how to make delicious stewed apricots, both an easy and a more sophisticated way.
July 12^th 2023803 K 143.5 1 hour 20 min.

Pesto

Pesto is an Italian sauce made from pine nuts, Parmesan and basil. It's very simple but quite delicious, and goes particularly well with pasta.
July 25^th 2020278 K 25 15 min.

Endive gratin with cancoillotte

Here is a variation on the classic French recipe for endives with ham. This recipe uses cancoillotte cheese instead of the usual béchamel sauce.
February 5^th 2014125 K3.8 60 min.

Madras rice

Slices of sautéed aubergine and the lovely yellow colour from the curry spices bring a hint of India to this rice dish, given a twist with a little fried ham.
December 16^th 201884 K 30 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.