Spaghetti Alla Carbonara – a delicious recipe with bacon, eggs, cream, Parmesan cheese, Kosher salt, freshly ground black pepper. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Put a large pot of salted water on the stove for the pasta.
2
Meanwhile, cut up the bacon into small bits and heat in a large pan over medium-high heat. You'll want to cook it until it's just about crispy. In other words, crispy but not too crispy, so you decide.
3
While the bacon is frying, whisk together the eggs, cream, Parmesan cheese until combined. Season with salt and pepper and set aside.
4
By this point your water should be boiling and your bacon fried. Put the pasta in the water and turn off the heat on the bacon. When the pasta is al dente, drain it and toss it with the bacon until it's coated.
5
Then toss the pasta with the egg and cream mixture. The trick here is to make sure the bacon and the pasta are hot enough to kill any bacteria in the raw egg without cooking it. What you don't want is scrambled eggs and bacon.
6
Serve and enjoy.
625
kcal
Calories
49
g
Fat
3
g
Carbs
41
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 8 ounces bacon, 3 eggs, 1/2 cup cream, 1 cup finely grated Parmesan cheese, and more.
Yes, Spaghetti Alla Carbonara falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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