Spaghetti Carbonara Recipe. Spaghetti tossed in a warm bacon cream sauce.
Ingredients for Spaghetti Carbonara
- Salt
- Salted butter room temperature
- 2 whole eggs
- 2 egg yolks
- Freshly grated Parmesan cheese
- Spaghetti noodles
- Thick-sliced bacon cut in 1/4 inch pieces.
- Red pepper flakes
- Heavy cream
- Fresh ground pepper and extra grated Parmesan cheese
Recipe Tips
The key is HOT HOT HOT! The sauce has raw eggs but will 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.
I suggest reading the recipe before starting.
Does spaghetti carbonara taste “eggy”? No, it should taste like the best damn thing on the planet.
Spaghetti Carbonara
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
-
Heat oven to 200F° and place an empty 9×13 or large casserole dish inside. This is your serving dish and you want it to be hot.
-
In a large pot bring water to a boil and add the salt. You will be cooking your spaghetti in this pot.
-
Meanwhile in a small bowl cream butter by beating it for about a minute with a spoon or fork. Set bowl aside.
-
In a medium size bowl stir together 2 whole eggs and then 2 egg yolk. Stir in ½ cup Parmesan. Set bowl aside.
-
Drop spaghetti in boiling water and cook for about 10 minutes or until tender.
-
While spaghetti is cooking:
-
In a large rimmed frying pan cook bacon pieces over medium high heat until crispy.
-
Discard half of the bacon fat.
-
Add in red pepper flakes and stir.
-
Stir in cream and let simmer until the spaghetti noodles are done.
-
When the spaghetti noodles are done drain into a colander.
-
Pull out your heated casserole dish from the oven and add the cooked spaghetti noodles.
-
Add butter and toss. The heat of the noodles will melt the butter. Toss until the noodles are coated with the butter.
-
Pour in the bacon cream sauce, toss and stir.
-
Pour in the egg Parmesan cheese mixture. It will be thick because of the cheese. Be sure to toss and stir it in completely and evenly.
-
Serve immediately. Sprinkle with fresh ground pepper and Parmesan cheese.
Also try my Spicy Spaghetti Salad.
Allan Johnson
Saturday 3rd of September 2016
What are the raw eggs? Any suggestions if I am afraid to eat raw eggs?
Stephanie Jackson
Saturday 3rd of September 2016
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
Paulo Nery
Thursday 12th of May 2016
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
Stephanie Jackson
Thursday 12th of May 2016
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.