Spaghetti Carbonara Recipe

Name: Spaghetti Carbonara
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. thin bacon slices; 2 large onions, chopped fine; 1 c. dry white wine; 6 large or 8 medium eggs; 1/4 lb. butter, softened; 1 c. heavy or sour cream, warmed slightly; 2 c. grated Parmesan cheese; 1/2 c. chopped parsley; 2 lb. spaghetti or linguine (thin spaghetti); liberal grinding of black pepper

Servings: persons

1 lb. thin bacon slices
2 large onions, chopped fine
1 c. dry white wine
6 large or 8 medium eggs
1/4 lb. butter, softened
1 c. heavy or sour cream, warmed slightly
2 c. grated Parmesan cheese
1/2 c. chopped parsley
2 lb. spaghetti or linguine (thin spaghetti)
liberal grinding of black pepper

1
Cook bacon slices until crisp.
2
Drain on paper towels.
3
Leave 3 tablespoons bacon fat in skillet.
4
Saute onions in bacon fat until golden and soft.
5
Add wine and cook until wine evaporates. Beat together eggs, butter, cream, Parmesan and parsley.
6
Add onions.
7
Cook spaghetti in boiling salted water as directed on package.
8
Transfer with slotted spoon to large warmed bowl.
9
Add egg-and-cheese mixture and toss.
10
Crumble bacon and sprinkle over top.
11
Grind black pepper over all and serve.

1695

kcal

Calories

132

Fat

Carbs

111

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb. thin bacon slices, 2 large onions, chopped fine, 1 c. dry white wine, 6 large or 8 medium eggs, and more.

Yes, Spaghetti 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.

Spaghetti Carbonara

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