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Spaghetti Carbonara II

Spaghetti Carbonara II

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
SABRINATEE

SABRINATEE

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 444 kcal
  • 22%
  • Fat:
  • 21.1 g
  • 33%
  • Carbs:
  • 44.7g
  • 14%
  • Protein:
  • 16.4 g
  • 33%
  • Cholesterol:
  • 130 mg
  • 43%
  • Sodium:
  • 417 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

  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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Mystonique
2470

Mystonique

7/31/2007

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 parmesan, and then to pour that mixture onto the spaghetti once the spaghetti has cooled slightly (so that it's still hot, but so that the eggs don't cook and the cheese melts seamlessly into the eggs and pasta). I tried that, and the sauce was unbelievably creamy! A few other changes I made - I used less pasta, pancetta instead of bacon, and grated a brick of fresh Parmigiano-Reggiano for a sharper flavour - so that was about 3 cups of grated cheese instead of 1 cup. The final product was full of flavour and my guests wanted seconds - and no need to add salt. I didn't use wine because I didn't have any at the moment, but next time I will - it will probably add some interesting dimension. Also tips on reheating in microwave - if it's on a high setting, it will cook the egg and the pasta will solidify. I reheat mine on medium heat so the sauce stays creamy.

SABRINATEE
944

SABRINATEE

4/8/2003

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 used cured, unsmoked Italian pancetta bacon (which is delicious if you can find it). Myself, I use applewood smoked American bacon, and usually double the amount in the recipe. All your suggestions (adding cream, peas, mushrooms, etc., or omitting things) are great, because cooking should constantly evolve, depending on the cook. Please continue to let your personal tastes be your guide!

CHEFSINGLEDAD
741

CHEFSINGLEDAD

10/28/2003

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 I thought approached my own version, til now. But (you were waiting for that). . .someone asked for something different. Three things I do different: bacon, cream, and nutmeg. I do half-bacon, half ground mild italian sausage, and set it all aside for later. When doing the "quick combine" at the end, I add about 3/4 cup heavy cream, at room temp. And to finish it, about 1/4 to 1/2 tsp. nutmeg. Overall, it richens it quite a bit, adds to the fat content (no kidding?), but "warms up" the flavor in a really rich, winter-night sort of way. Thanks for this terrific (and correct) version of this recipe, Sandy.

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