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    You are in: Home / Recipes / Spaghetti Alla Carbonara (Charcoal-Maker's Spaghetti) Recipe
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    Spaghetti Alla Carbonara (Charcoal-Maker's Spaghetti)

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    acerast's Note:

    This is often requested by my friend Linda J.'s family. They don't make it too often because it is so very rich, but when they do they enjoy it with a leafy green salad and crusty bread. Another from my "birthday book".

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    Units: US | Metric


    1. 1
      In a medium bowl beat the eggs and cream together with a pinch of salt.
    2. 2
      Heat the oil and butter in a large skillet.
    3. 3
      Add the bacon and cook gently until the fat becomes transparent.
    4. 4
      In a large pan of boiling water, cook the spaghetti according to package directions, just to "al dente" (do not overcook).
    5. 5
      Drain pasta and add it to the bacon pan; stir well.
    6. 6
      Remove the pan from heat and stir in the egg mixture with 1 tablespoon of each of the grated cheeses.
    7. 7
      The eggs will coagulate as they blend with the hot pasta so work quickly.
    8. 8
      Stir until all pasta is coated with the thick yellow cream.
    9. 9
      Stir in the remainder of the cheese and freshly ground pepper to taste.
    10. 10
      Serve at once.

    Browse Our Top Spaghetti Recipes

    Ratings & Reviews:

    • on January 27, 2014


      I absolutely adore spaghetti carbonara. Delicious as classic spaghetti may be, one often needs a change of pace. And pasta salads and mac and cheese don't fill the bill. A creamy sauce instead of marinara is perfect. And this carbonara is truly fine.<br/><br/>Being who I am, though, I can't help but want certain additions. Well-caramelized sauteed onions. Shrooms sauteed until they reabsorb their own juices. And garlic. And I'm quite generous with both the bacon and the cheese.<br/><br/>Maybe my version isn't classic, or authentic, but it sure tastes fabulous! The standard recipe here isn't diminished by my preferences, but I can't make carbonara any more without them.<br/><br/>I don't add cream, unless the dish is finished, and tasting it tells me I should add some. Some days, I just want it richer.<br/><br/>And what a wonderful break from standard spaghetti with a tomato-y sauce!<br/><br/>I'm now looking for even newer ways to get out of the tomato-sauce spaghetti rut. One I thought up was like carbonara, but with anchovies instead of bacon. Good, whether with the egg mixture of carbonara, or just olive oil, pepper and garlic, with maybe a little parsley for color.<br/><br/>I wish I knew even more alternatives than these, since I'm on a pasta kick.

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    • on March 03, 2007


      this was great, i had to add a little more cream but I loved it

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Spaghetti Alla Carbonara (Charcoal-Maker's Spaghetti)

    Serving Size: 1 (201 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1074.2
    Calories from Fat 553
    Total Fat 61.5 g
    Saturated Fat 26.6 g
    Cholesterol 386.2 mg
    Sodium 1043.8 mg
    Total Carbohydrate 87.9 g
    Dietary Fiber 3.6 g
    Sugars 2.7 g
    Protein 39.9 g

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