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My review
Spaghetti Carbonara II
SABRINATEE
"A super rich, classic 'bacon and egg' spaghetti dish. Great to serve for company. This recipe also makes an unusual brunch offering."
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Ingredients
40 m servings 444 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Ready In
- In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
- Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.
- Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).
- Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.
Nutrition Facts
Per Serving: 444 calories; 21.1 g fat; 44.7 g carbohydrates; 16.4 g protein; 118 mg cholesterol; 369 mg sodium. Full nutrition
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Reviews
Read all reviews 12201849 Ratings
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Most helpful positive review
7/23/2007
It's a great recipe with some modifications. An Italian friend of mine who cooks told me that the proper way to make smooth Carbonara sauce is to combine the beaten eggs with the grated parmesa...
Most helpful critical review
4/13/2007
I gave it 3* because I think the ratio of pasta may be too much. Quick hints...upon beating the eggs, try putting some dry Italian seasoning. I used a teaspoon of Mrs. Dash mixed in with the...
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7/23/2007
It's a great recipe with some modifications. An Italian friend of mine who cooks told me that the proper way to make smooth Carbonara sauce is to combine the beaten eggs with the grated parmesa...
12/7/2002
SandyT. here -- thanks for all the positive reviews! This recipe is a home adaptation of one from Angeli Restaurant in Los Angeles (where I was pastry chef for four years). The original recipe...
7/7/2002
Okay, I have to laugh, too, when people say, "I love it! Now let me modify it!" This dish is my all-time favorite, and this recipe is simply oustanding! I've never found a recipe online that ...
3/9/2008
This is a near perfect and flawless recipe for the classic Spaghetti alla Carbonara. And even it it wasn't, who cares? It's darn good, which is really the only thing that matters. Traditionally ...
10/31/2006
This was outstanding! I took one of the other reviewers' tips, and so I added 3/4 cup of heavy cream and a little fresh nutmeg. I also doubled the amount of bacon. It was sinfully delicious a...
5/19/2005
Neither my wife nor I had tried this dish before, so we weren't sure what to expect. Wow...was this good! Here are the changes I made: added 1 egg and an extra clove of garlic (omitted the win...
4/13/2007
I gave it 3* because I think the ratio of pasta may be too much. Quick hints...upon beating the eggs, try putting some dry Italian seasoning. I used a teaspoon of Mrs. Dash mixed in with the...
5/23/2008
My husband is a carbonara snob and loved this - I did use pancetta, however. I think ideas to modify a recipe are very flattering to the Chef who presented it. It's good enough to make it some...