Pasta alla Carbonara

Pasta alla Carbonara

2 reviews, 5 star(s). 50% would make again

Ready in 15 minutes

This is a traditional Italian recipe named for Pasta as the Coalminer's Wife makes it. My friend Cristina from Roma taught me to make this dish, and this is my take.


1 lb. spaghetti
6 slices pepper bacon; sliced in small pieces
4 cloves of Garlic; minced
2 large Eggs
1 c parmesan cheese
0.25 c pasta water
0.25 t kosher salt; to taste
0.25 t black pepper; to taste
0.5 c finely chopped Italian parsley

Original recipe makes 4 Servings



Put up a large pot of water to boil. Cook the pasta 8 minutes, until al dente. While the pasta is cooking, render the bacon in a large skillet. When the bacon is crispy, turn off the heat and add the garlic for about one minute just until soft. Remove bacon and garlic from heat. In a large bowl, whisk together egg and parmesan cheese. When pasta is cooked, ladle off a bit of pasta water to temper the egg. Drain pasta and add pasta to bacon skillet. Coat pasta in bacon and garlic. Temper the egg with up to 1/4 C pasta water, whisking quickly so the egg does not scramble. Add pasta to egg sauce, mixing quickly. Add parsley,salt and pepper to taste. Serve in large bowls with parmesan cheese.

Alert editor   

i used a different pasta some rosemary and added a tomatoe, great dish, thanks, CCheryl

Calories Per Serving: 998 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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make sure to temper the egg before the pasta goes into the egg mixture so that you don't end up with scrambled eggs. [I posted this recipe.]
kohlerjen 6y ago

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