Monday, February 22, 2010

Pasta Carbonara

Hey all! As some of you that have been following my blog from the beginning, I already did carbonara for one of my first posts. Since this is one of my absolute favorite dishes that I make I decided it needed to be re-done on here. So, I deleted my original post..and in a way I felt semi sad, but not too much, because this one will be much better and more deserving of what a great dish this is! I also couldn't stand the fact that I only had one lonely not so good looking picture of it. After making it multiple times now, I've adapted the recipe from the original a bit. Like I said, this is one of my favorite things that I make. It is SO SO good, I urge you to make it! Bonus for me? My hubby isn't crazy about it (he's more into marinara than cream based sauces) so I get lots of leftovers!! This is a heavy dish, so if you want to lighten it up, use turkey bacon, half & half, and reduced fat Parmesan cheese. You can also substitute whole grain spaghetti, but I'am personally not a fan, it has a far too grainy texture for me. PS - Don't you just love my big pasta bowl with the Italian men on it?? My Mom got it for me around Christmas time - thank Mom!!

12 oz Spaghetti
12 oz Bacon, diced
1 Medium Onion, diced
5 Egg Yolks
1 Cup Heavy Cream
1/2 Cup Grated Parmesan Cheese
Black Pepper, to taste

Cook the spaghetti al dente (firm but not hard), in a large pot of boiling salted water according to package directions. Meanwhile, fry the bacon and onion over medium-low heat in a large, straight sided skillet until the bacon is chewy and the onion has softened. Turn the heat off.
In a medium mixing bowl, whisk together the yolks, cream and grated cheese, and plenty of black pepper. When the spaghetti is ready drain and toss it into the skillet with the bacon and onion. Quickly pour the egg mixture over the spaghetti and toss everything together well to combine. The residual heat from the bacon, onions and spaghetti will be enough to cook the eggs and make a creamy sauce. Direct heat from the stove top will make an overcooked, scrambled egg, lumpy mess.


  1. Wow that does look lovely. Especially rich with the cream, I don't usually add it, however after seeing that, I might break from the norm.

  2. i'm dying to dig into that bowl of pasta, mmmmm.

  3. What great swirls of deliciousness! And I do love that bowl! :)

  4. I think I gained 5 pounds looking at all this creamy goodness. Oh yes, sooo very good! And I'm a dish lover, too, so your dish especially catches my eye! Many thanks for this sharing this delicious recipe...

  5. IT looks realy good, I'm going to make it this week, i've added your site, i love it thanks for posting such great ideas.

  6. This is one of my favorite pasta dishes and I'll need to try your recipe. Just began to follow you so I don't miss a thing! Thanks, Roz

  7. Nice consistency. I strive for the coated pasta look with just eggs. Lovely pictures and bowl. Bon Appetito!!

  8. I made this, this past weekend and my brothers ate it all. They loved it. If I don't have bacon can I substitue ham instead?

  9. I want to pin your post where is your pin button???
    P.S your recipes look delicious

  10. This is SOOO good!!!! Will be making again soon!!! Thank you!


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