Spaghetti alla Carbonara

Spaghetti alla Carbonara

Steamy strands of pasta are here tossed with crisp bacon pieces, a Parmesan cheese-egg sauce and lots of cracked black pepper.

for Dinner
4 servings
Time to prepare: 30 minutes
Difficulty: Average


1 lb. spaghetti
8 strips bacon, cut crosswise into 1/4-inch slices
3/4 tsp. dried red pepper flakes, optional
1/4 cup half-and-half
4 eggs, beaten
1 cup grated Parmesan cheese
2 Tbsp. soft butter or margarine
2 Tbsp. chopped parsley
Cracked black pepper
Extra Parmesan cheese


Cook spaghetti according to directions.

Meanwhile, fry bacon over moderate heat until crisp. Drain all but 1 Tbsp. fat. Add the red pepper, if used, and the half-and-half. Keep warm in skillet.

Beat eggs with the cheese in a separate bowl.

When pasta is tender but firm, drain well. Transfer to a warm serving bowl and mix with the butter.

Toss with the bacon mixture, followed by the egg mixture.

Sprinkle with parsley, black pepper to taste and Parmesan cheese.


Good served with: Broccoli with a vinaigrette dressing, bread sticks, anise cookies and fresh fruit.

Recipe Rating

  • (0 /5)
  • 0 ratings

Related Recipes