Spaghetti Carbonara

Last week was a sweet week on the blog: ice cream and pie. This week, I gave a brats recipe, and now a spaghetti one. I have made cheating versions of this recipe before. The whole raw egg thing scared me off previously. I would end up doing it all in the skillet to essentially cook the eggs and make a scrambled version. This time, I wasn’t pregnant and I have gotten over my fears of eggs. (Making ice cream will do that!) If you follow the directions, the eggs will be fine…but I still wouldn’t recommend it if you are pregnant/elderly/a small child/etc. You know, the standard undercooked food warnings. That’s part of the reason I waited this long. K was excited when he saw the main ingredients of bacon, cheese, and eggs. It is a rich dish, so it is a splurge, but I found I preferred smaller portions because it is so decadent.

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Be careful not to add too much pasta water. I did, and it was fine in leftover form, but initially it was a bit more watery than it needed to be. So, be stingy with it at first.

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Directions for Spaghetti Carbonara

  • 4 slices of thick bacon, cut into ¼-inch pieces
  • 1 Tablespoon minced garlic
  • ¼ cup dry white wine
  • 2 eggs
  • ¾ cup grated cheese (Parmesan, romano, or a combination)
  • Pepper
  • Parsley (fresh or dried)
  • ½ pound pasta (spaghetti, linguine, or similar)

Preheat the oven to 250 degrees. Place a large, oven-safe bowl in it for serving later.

In a large skillet, cook the bacon until crispy.

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Before the bacon is ready, add in the garlic. After 30 seconds, add the wine, letting it cook off for a minute or two.

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Meanwhile, cook your pasta, reserving some of the pasta water when you drain the pasta.

In a bowl, whisk together the eggs, cheese, and some pepper.

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In the heated serving bowl, place the spaghetti and bacon mixture, then add the egg mixture and toss to coat evenly. This is when the eggs will cook from the heat of the bowl and the other ingredients. Add the pasta water if the sauce is too thick. Taste and add more pepper if needed.

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Sprinkle the parsley on at the end, serve.

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Directions for Spaghetti Carbonara (without pictures)

  • 4 slices of thick bacon, cut into ¼-inch pieces
  • 1 Tablespoon minced garlic
  • ¼ cup dry white wine
  • 2 eggs
  • ¾ cup grated cheese (Parmesan, romano, or a combination)
  • Pepper
  • Parsley (fresh or dried)
  • ½ pound pasta (spaghetti, linguine, or similar)

Preheat the oven to 250 degrees. Place a large, oven-safe bowl in it for serving later.

In a large skillet, cook the bacon until crispy. Before the bacon is ready, add in the garlic. After 30 seconds, add the wine, letting it cook off for a minute or two.

Meanwhile, cook your pasta, reserving some of the pasta water when you drain the pasta.

In a bowl, whisk together the eggs, cheese, and some pepper.

In the heated serving bowl, place the spaghetti and bacon mixture, then add the egg mixture and toss to coat evenly. This is when the eggs will cook from the heat of the bowl and the other ingredients. Add the pasta water if the sauce is too thick. Taste and add more pepper if needed. Sprinkle the parsley on at the end, serve.

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4 thoughts on “Spaghetti Carbonara

  1. I’ve made Spaghetti Carbonara several times and it certainly improves with doing it repeatedly. I’ve finally got it mastered and it is one of my favorite quick suppers!

  2. Yum! I was craving exactly this, this week! And don’t fear poor little chicken eggs. Now, the turtle or ostrich variety, maybe give those a second thought unless you’re REALLY hungry…

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