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    You are in: Home / Recipes / My Spaghetti Carbonara Recipe
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    My Spaghetti Carbonara

    My Spaghetti Carbonara. Photo by SkinnyMinnie

    1/1 Photo of My Spaghetti Carbonara

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    SkinnyMinnie's Note:

    This rich Italian dish is high on my list of favorites! Not for the calorie conscious, but a wonderful treat! Adapted from Martha Stewart.

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    Units: US | Metric


    1. 1
      Bring a large saucepan of water to a boil.
    2. 2
      In a heavy medium skillet over medium heat add the olive oil and pancetta and cook until pancetta is browned - 3-4 minute Remove from skillet and keep warm.
    3. 3
      Cook spaghetti in boiling water until al dente, about 8 minute.
    4. 4
      While spaghetti is cooking, whisk cream, egg yolks, Parmesan cheese, salt and pepper in a medium bowl until well combined.
    5. 5
      Drain pasta, and return to saucepan. Immediately stir in egg/cheese mixture until well combined.
    6. 6
      Add warm pancetta and fat from pan. Toss well.
    7. 7
      Thin sauce with additional cream, if necessary. Serve immediately with more Parmesan cheese as a garnish.

    Ratings & Reviews:

    • on August 18, 2009


      as i really enjoy pasta carbonara, i have sampled several on the zaar...this version is the best so far....i used bacon, which i cut into pieces and fried in a non-stick wok...while the pasta cooked, i readied the cream, yolk, parmesan mixture and poured off most of the bacon fat from the wok. i reheated the wok slightly and returned the bacon bits. the drained pasta soon joined the bacon and the cream mixture topped the pasta. the result was rich and satisfying. the excellence of this recipe is a function of what seems a perfect ratio in the cream, egg yolk, parmesan. i cannot recommend this recipe highly enough to other site users.

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    • on April 13, 2007


      This was my first ever attempt at carbonara and it turned out perfect. This recipe is fantastic. Very easy to follow. I didn't have pancetta so i used bacon. I also cooked up some garlic with the bacon and at the end i heated some shredded cooked chicken breast up and added it too. My partner was willing to give up egg and bacon for breakfast for more of this tomorrow night. Spot on SkinnyMinnie.

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    • on June 29, 2006


      This is the best spaghetti carbonara recipe I've tried. Made it last night when I was short on time and ingredients. It's quick and easy and has great flavor. I've made this with American bacon before, but I think it tastes better with the pancetta. The dish was also creamy, not gummy or dry like some carbonara recipes tend to be. I did add a bit more cream to thin out the sauce a little. I even reheated the leftovers for lunch today, and it was still great! Thanks for the recipe.

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    Nutritional Facts for My Spaghetti Carbonara

    Serving Size: 1 (163 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 619.0
    Calories from Fat 275
    Total Fat 30.6 g
    Saturated Fat 16.5 g
    Cholesterol 223.5 mg
    Sodium 921.6 mg
    Total Carbohydrate 59.6 g
    Dietary Fiber 2.4 g
    Sugars 1.7 g
    Protein 25.3 g

    The following items or measurements are not included:


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