Total Time
40mins
Prep 20 mins
Cook 20 mins

An adapted recipe from an Italian cook book. Neither the books version nor this one calls for cream, contrary to how carbonara is commonly served. Prep time includes time it takes to boil water(before adding pasta).

Ingredients Nutrition

Directions

  1. Set a large pot of water to boil with about 1 Tbs olive oil and a few good shakes of salt for the pasta.
  2. Add about a Tbs of olive oil to a large frying pan and heat over Med heat.
  3. Add garlic and sauté until just barely brown.
  4. Add onions and shallots, sauté until they are translucent.
  5. Add meat and cook until meat is not quite cooked.
  6. Add white wine and simmer on low heat.
  7. Mix eggs parsley and half of the cheese mixture, set aside.
  8. When pasta is done until just BEFORE al dente; strain it and add to frying pan with the meat mixture.
  9. Toss well while adding the egg+cheese+parsley mixture gradually.
  10. Put pasta in a preheated serving bowl and sprinkle some more cheese on top along with some fresh ground black pepper.
  11. Serve immediately.

Reviews

(8)
Most Helpful

Excellent recipe. No proper Italian recipe uses cream. (Ask the Silver Spoon -- the cooking bible of italy.) I like adding peas, as well. And as much bacon as I can get away with! :)

rjk107 May 28, 2008

I was going to post this recipe but I'm glad I don't have to. Mine was slightly different, I got mine out of a book called Garlic and Sapphires The Secret Life of a Critic In Disguise. The only difference was that it only contained the spaghetti, bacon, garlic, 2 eggs and cheese. I can see that the added onions and extra egg would have probably made a difference. Regardless it was tasty and I can hardly wait to try it this way. I loved the fact that it was light and not rich as most Spaghetti Carbonara's can be. Plus our EXTREMELY PICKY 2 1/2 year old ate it up with out any qualms, a definite keeper for sure.

ChrissyVas80 July 05, 2013

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