Spaghetti Alla Carbonara – a delicious recipe with noodles, butter, extra virgin olive oil, pancetta, white wine, egg yolks. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Cook spaghetti according to package directions.
2
Meanwhile, put butter and olive oil in small skillet over medium high heat.
3
When butter has melted, add the pancetta (i prefer to use bacon) and cook until it is well browned but not crisp.
4
Add the white wine and continue cooking until it has been reduced by about half.
5
Remove from heat and set aside.
6
In a mixing bowl (large enough to hold the pasta) lightly beat egg yolks with the grated cheese, parsley, pinch of salt, and a generous amount of fresh black pepper.
7
When pasta is cooked, drain it and add to the mixing bowl containing egg yolks and cheese.
8
Toss until pasta is coated, then add the hot pancetta mixture.
9
Toss again then serve at once.
711
kcal
Calories
41
g
Fat
48
g
Carbs
37
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 9 ingredients. The key ingredients include: 250 g spaghetti noodles, 2 tablespoons butter, 2 tablespoons extra virgin olive oil, 4 ounces pancetta (cut into thin strips) or 4 ounces bacon (cut into thin strips), 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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