Succulent Spaghetti Carbonara Recipe

Name: Succulent Spaghetti Carbonara
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 egg yolks; 2 cups heavy whipping cream; ½ cup grated parmesan cheese; ¼ teaspoon salt; ¼ teaspoon pepper; 500 g bacon, cut into 1/2-inch lengths; ½ cup onion, finely diced; 2 garlic cloves, minced; ½ teaspoon oregano; olive oil; ½ cup white wine; 750 g spaghetti

Servings: persons

6 egg yolks
2 cups heavy whipping cream
½ cup grated parmesan cheese
¼ teaspoon salt
¼ teaspoon pepper
500 g bacon, cut into 1/2-inch lengths
½ cup onion, finely diced
2 garlic cloves, minced
½ teaspoon oregano
olive oil
½ cup white wine
750 g spaghetti

1
Combine the first 5 ingredients in a bowl and set aside.
2
In a large Dutch oven, fry bacon over medium heat until most of the fat is released, but before it becomes crispy.
3
Remove fat.
4
Add wine and oregano, reducing the wine over a low-medium heat.
5
Add onion and garlic to bacon and saute for 10 minutes or so.
6
Add olive oil for the last few minutes if needed.
7
About halfway through, begin to boil water for spaghetti.
8
When it is ready, mix it in with the bacon.
9
Add the cream mixture, one half at a time.

1443

kcal

Calories

114

Fat

Carbs

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 12 ingredients. The key ingredients include: 6 egg yolks, 2 cups heavy whipping cream, ½ cup grated parmesan cheese, ¼ teaspoon salt, and more.

Yes, Succulent 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.

Succulent Spaghetti Carbonara

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