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Spaghetti a la Carbonara Recipe

Spaghetti a la Carbonara

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again
Graham

Recipe by  

If proof was ever needed that pasta need not be uninteresting, Spaghetti a la Carbonara is it! To me, this dish is the monarch of the pastas. In the original Italian recipe, the spaghetti is mixed with bacon, raw egg and parmesan. In some recipes the whole dish is baked with mozzarella cheese. Here, however, we are going to make use of good old Cheddar cheese for a quick, easy and satisfying family meal.

      Preparation Time: 20 Minutes

      Cooking Time: 20 Minutes

Ingredients for Spaghetti a la Carbonara

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
14 oz
spaghetti
2 tablespoons
corn oil
3 oz
butter
4
eggs
6 oz
Cheddar cheese
1 lb
streaky bacon
3 tablespoons
double cream (heavy cream)
 
cayenne pepper
 
salt and pepper

 

How to Cook Spaghetti a la Carbonara

  1. Bring a large pan of slightly salted water to the boil, add the oil and then the spaghetti. Cook according to the instructions on the packet (usually about 15-20 minutes in boiling water). You can check to see if the spaghetti is cooked by removing a strand on the end of a fork.
  2. Meanwhile, grate (shred) the cheese and place half of it in a mixing bowl. With just two of the eggs, separate the yolks from the whites and discard the whites. Add the yolks to the cheese and also add the other two eggs complete. Mix well. Beat the butter well with a fork to make it soft and creamy. Cut the bacon into small strips and fry for a few minutes over a moderate heat. Drain off any fat from the frying pan then add the cream and a pinch of cayenne pepper. Stir the bacon and cream well and allow to warm (but not to boil).
  3. When the spaghetti is cooked, drain it in a colander and transfer it to a warm serving plate. Add the beaten butter and, using two forks, lift the spaghetti several times to incorporate the butter. Add the bacon and cream mix and then the egg and cheese mix (The heat of the spaghetti is sufficient to cook the eggs). Toss the spaghetti again and then add salt and freshly ground pepper to taste. Serve immediately with the remaining cheese in a separate dish to sprinkle on if wished.


Graham GRAHAM'S HOT TIP:
This same meal can be made using Tagliatelli instead of spaghetti, it makes a lighter meal and is just as tasty.
 
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Reviews of Spaghetti a la Carbonara

Rating 4 out of 5 - Many cooks will make this recipe again December 23 2014
I've tried lots of different recipes for Carbonara and this is one of the easiest I've come across. The taste is excellent (rich, creamy sauce) and the balance between cheese, bacon and pasta is just right. The only change I made was to sprinkle lots of grated Parmesan over the top at the end... because I like Parmesan! Good recipe - thanks,
(1 review)
 

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