Spaghetti Alla Carbonara (Charcoal-Maker's Spaghetti)
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 1 lb spaghetti
- 5 eggs
- 4 fluid ounces heavy cream
- 1 pinch salt
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1⁄2 lb streaky bacon, diced
- 2 ounces parmesan cheese, grated
- 2 ounces pecorino romano cheese, grated
- fresh ground black pepper, to taste
directions
- In a medium bowl beat the eggs and cream together with a pinch of salt.
- Heat the oil and butter in a large skillet.
- Add the bacon and cook gently until the fat becomes transparent.
- In a large pan of boiling water, cook the spaghetti according to package directions, just to "al dente" (do not overcook).
- Drain pasta and add it to the bacon pan; stir well.
- Remove the pan from heat and stir in the egg mixture with 1 tablespoon of each of the grated cheeses.
- The eggs will coagulate as they blend with the hot pasta so work quickly.
- Stir until all pasta is coated with the thick yellow cream.
- Stir in the remainder of the cheese and freshly ground pepper to taste.
- Serve at once.
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Reviews
-
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.
Tweaks
-
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.
RECIPE SUBMITTED BY
Acerast
United States
I've been a member since 2001.