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Spaghetti Carbonara

June 25, 2017

Spaghetti Carbonara

One of the original Italian recipes with a couple of small modifications. The additional bacon makes this a nutritional entrée that pairs well with a light green salad.


1 lb. thin spaghetti

16 oz. thick-cut bacon

Coarse salt and freshly ground pepper

3 large eggs

3/4 c. grated Parmesan cheese, plus more for serving

1/2 c. half-and-half cream


1. Bring a large pot of water to boil. Salt boiling water generously; add pasta and cook until al dente, per package instructions.

2. Meanwhile, in a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 12 minutes; transfer to a paper-towel-lined plate.

3. In a large bowl, whisk together eggs, Parmesan cheese and half-and-half. Set aside. Drain pasta, leaving some water clinging to it. Working quickly, add hot pasta to egg mixture. Add bacon; season with salt and pepper, and toss all to combine (heat from pasta will cook eggs). Serve immediately, sprinkled with additional Parmesan cheese.




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