Spaghetti Carbonara

Authentic Spaghetti Carbonara recipe. The recipe is easy but to pull it off perfectly you have to get the timing down. This recipe gives you the exact steps so everything is ready at the same time so it comes out hot and perfect.

OH MY GOODNESS! I have nailed it. This spaghetti carbonara is insanely delicious. If you are looking for the best spaghetti carbonara recipe on the web look no further.

You know it is good when everyone gets seconds even after they are full. Then take leftovers to work the next day. Then start planning on making it again when we have friends over for dinner to impress them with the recipe. Plus any reason to have friends over and wine is a good reason.

Spaghetti Carbonara This is an easy authentic recipe.

First thing you want to do that a good portion of people will not do is read the whole recipe first. Understand it. Know what the steps are and what prep needs to be done. You don’t want to waste a whole package of bacon because you are in the middle of the recipe and realize you messed up.

The key is HOT HOT HOT! The sauce has raw eggs but should cook on contact with all the HOT noodles and HOT bacon cream sauce in the HOT serving dish. Timing is important. You want all the HOT ingredients ready to go at the same time.

Does spaghetti carbonara taste “eggy”? No, it should taste like the best damn thing on the planet.

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Spaghetti Carbonara

Spaghetti all Carbonara
Prep Time 10 minutes
Cook Time 12 minutes
Servings 5 -6 servings

Ingredients

  • 1 teaspoon salt
  • 4 tablespoons salted butter room temperature
  • 2 whole eggs
  • 2 egg yolks
  • 1/2 cup freshly grated Parmesan cheese
  • 1 pound spaghetti
  • 12 oz. thick sliced bacon cut in 1/4 inch pieces.
  • 1 teaspoon dried red pepper flakes
  • 1/2 cup heavy cream
  • Fresh ground pepper and extra grated Parmesan cheese

Instructions

  1. Heat oven to 200F. and place an empty 9x13 or large casserole dish inside. This is your serving dish and you want it to be hot.
  2. In a large pot bring water to a boil and add the salt. You will be cooking your spaghetti in this pot.
  3. While waiting for the water to start boiling:
  4. In a small bowl cream butter by beating it for about a minute with a spoon or fork. Set bowl aside.
  5. In a stand mixer add 2 whole eggs and then 2 egg yolks. Blend on low until they are blended. Add 1/2 cup Parmesan and stir on low until well combined. Set bowl aside.
  6. Drop spaghetti in boiling water and cook for about 10 minutes or until tender.
  7. While spaghetti is cooking:
  8. In a large rimmed frying pan cook bacon pieces over medium high heat until crispy.
  9. Pour out half of the bacon fat and discard.
  10. Return pan and turn the heat to low.
  11. Add in red pepper flakes and stir.
  12. Stir in cream and let simmer until the spaghetti noodles are done.
  13. When the spaghetti noodles are done drain into a colander.
  14. Pull out your heated casserole dish from the oven.
  15. Pour spaghetti noodles into the casserole dish.
  16. Add butter and toss. The heat of the noodles will melt the butter. Toss until the noodles are coated with the butter.
  17. Pour in the bacon cream sauce, toss and stir.
  18. Pour in the egg cheese mixture. It will be thick because of the cheese. Be sure to toss and stir it in completely and evenly.
  19. Serve immediately. Sprinkle with fresh ground pepper and Parmesan cheese.

Also try my Spicy Spaghetti Salad.

Let’s do lunch! 

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4 thoughts on “Spaghetti Carbonara

  1. I haven’t tried your recipe yet because I haven’t been able to find it. This website always sends me to another page and there’s no recipe.
    I’d love to try your recipe as this is one of my favorite dishes.
    Thank you,
    Paulo Nery

  2. Hi Paulo,
    Are you viewing the post on mobile or computer? It may be one of the advertisements getting in the way. Thank you for your feedback.

  3. Hi Allan,
    The raw egg should cook on contact with all the HOT noodles and HOT bacon cream sauce in the HOT serving dish. Timing is important. You want all the HOT ingredients ready to go at the same time. It is a sauce so the eggs won’t have texture like scrambled eggs.
    Stephanie

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