1,553 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

Name: Spaghetti Carbonara
Prep time: 7 min
Cook time: 17 min
Total time: 24 min
Yield: 6 people
Cuisine: French
Ingredients: 500 g spaghetti; 4 egg yolks; 200 ml cream; 200 g small pieces of bacon; ½ lemon; Parmesan (Parmigiano Reggiano); salt; pepper

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

352 K 2× 3.9/5 (58 reviews)

25 min.

Easy

3.10 €

6 people

8 Ingredients

Last modified on: February 21^th 2011

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

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 %

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

Stewed rhubarb

This is perhaps the best known use of rhubarb, and can be used as the basis for other recipes.

October 13^th 2010308 K4.4 55 min.

Oat financiers for Louise

These moist little petit-four cakes are called 'financiers' in French, as they are similar in shape to gold ingots! They go very well with tea or coffee. In this version, the usual ground almonds are replaced with rolled oats, blended to a powdery texture.

October 21^th 2012124 K 23.9 45 min.

Pogne de Romans

Pogne de Romans is a kind of brioche lightly flavoured with orange and rum. It originated in Romans-sur-Isère, a town in south-east France. This recipe dates back to medieval times, when it was made in a ring (or crown) shape to celebrate the end of Lent, as eggs could then be used again. This more contemporary version is not particularly tricky, though it takes a long time for all the kenading and resting stages.

October 7^th 2018109 K 23.3 1 day 17 hours 40 min.

Coffee custard

You are probably familiar with the classic real custard (crème anglaise). Here's a coffee-flavoured version.

May 4^th 202246 K 30 min.

Hazelnut and cherry financiers

In France, these little ingot-shaped cakes are known as "financiers". With their blend of hazelnut and Griottine-cherry flavours, they are sure to delight.

May 22^th 202235 K 1 hour 20 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.