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Spaghetti Carbonara

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A carbonara sauce is typically made with bacon, eggs, and cheese. We've added a little half-and-half for a silky texture.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, March 2006

Ingredients

  • 1 pound spaghetti
  • 8 ounces (8 slices) bacon, cut 1 inch thick crosswise
  • Coarse salt and freshly ground pepper
  • 3 large eggs
  • 3/4 cup grated Parmesan cheese, plus more for serving
  • 1/2 cup half-and-half

Directions

  1. Set a large pot of water to boil (for pasta). In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 12 minutes; transfer to a paper-towel-lined plate.

  2. Salt boiling water generously; add pasta and cook until al dente, according to package instructions.

  3. Meanwhile, in a large bowl, whisk together eggs, Parmesan, and half-and-half. Set aside.

  4. Drain pasta, leaving some water clinging to it. Working quickly, add hot pasta to egg mixture. Add bacon; season with salt and pepper, and toss all to combine (heat from pasta will cook eggs). Serve immediately, sprinkled with additional Parmesan cheese.

Reviews Add a comment

  • Tjensenmarkle
    23 JUN, 2017
    what about cooking those eggs? Are they safe to eat uncooked?
    Reply
  • MS10394258
    7 APR, 2016
    You don't need the half and half. Traditionally you don't use it. The creamy texture is from the eggs only. Yummy stuff.
    Reply
  • kvnsgrl
    3 MAR, 2015
    This was just perfect.
    Reply
  • ChantellyVous
    20 JAN, 2014
    Just made this recipe for the first time and it's an absolute hit with my husband and I. I went a little heavy on the pepper and light on the salt and it balanced out flavor perfectly. I tweaked it a bit also and went with turkon (turkey bacon) instead of pork. That gave it a bolder flavor without the grease.
    Reply
  • His private chef
    1 NOV, 2013
    I've seen Martha make this and it looks absolutely Delish! I've yet to try it but, being that I'm a huge pasta fan and my husband of course is a huge bacon fan,I will be making this soon! Just wanted to add,if you're not aware,adding the water to the eggs before adding them to the pasta,should be in a small amount just to "temper" the eggs.I see this a lot in recipes and it's never explained for those who don't know....
    Reply
  • nancycooley1
    1 NOV, 2013
    I've been making this recipe for about 40 years and I've never seen it made this way anywhere else. The only difference is that I use garlic in mine. I got the recipe from out of the Food Stamp Gourmet cookbook in the 1960's. You put the garlic in the pan with bacon and bacon grease as a last step before you pour it into the pasta and eggs. Cholesterol nightmare indeed, but so tasty!!
    Reply
  • foodlovers_712
    22 JUN, 2013
    is there any substitute for half-and-half that can be easily get in any supermarket? what about nestle cream, can i use it instead of half-and-half?
    Reply
  • coqueiphone
    1 JUN, 2013
    merci du partage coque iphone coque ipad etui ipad
    Reply
  • Caroline Siniscalchi
    11 FEB, 2013
    PERFECTLY SIMPLE...MY HUSBAND TRIED MAKING THIS WITH A DIFFERENT RECIPE LAST NIGHT...IT WAS A DISASTER BUT IM GOING TO TRY THIS ONE TONIGHT tHANK YOU
    Reply
  • Nui Nanthiya
    22 JAN, 2013
    Easy carbonara
    Reply