Spaghetti Carbonara II

Spaghetti Carbonara II

1107
SABRINATEE 3

"A super rich, classic 'bacon and egg' spaghetti dish. Great to serve for company. This recipe also makes an unusual brunch offering."

Ingredients

40 m {{adjustedServings}} servings 444 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 444 kcal
  • 22%
  • Fat:
  • 21.1 g
  • 33%
  • Carbs:
  • 44.7g
  • 14%
  • Protein:
  • 16.4 g
  • 33%
  • Cholesterol:
  • 118 mg
  • 39%
  • Sodium:
  • 369 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  1. In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
  2. Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.
  3. Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).
  4. Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.
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Reviews

1107
  1. 1654 Ratings

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It's a great recipe with some modifications. An Italian friend of mine who cooks told me that the proper way to make smooth Carbonara sauce is to combine the beaten eggs with the grated parmesa...

SandyT. here -- thanks for all the positive reviews! This recipe is a home adaptation of one from Angeli Restaurant in Los Angeles (where I was pastry chef for four years). The original recipe...

Okay, I have to laugh, too, when people say, "I love it! Now let me modify it!" This dish is my all-time favorite, and this recipe is simply oustanding! I've never found a recipe online that ...