Spaghetti Carbonara Recipe

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Gallery Creamy Spaghetti Carbonara Recipe Summary Servings: 6

Ingredients Ingredient Checklist 1 tablespoon extra-virgin olive oil 10 ounces pancetta, cut into 1/2-inch dice 1 pound spaghetti 1 cup heavy cream, plus more if needed 4 large egg yolks 2 cups grated (about 5 ounces) Parmesan cheese, plus more for garnish 1 teaspoon salt 1/4 teaspoon freshly ground black pepper

Cook’s Notes Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

Gallery Creamy Spaghetti Carbonara

Recipe Summary Servings: 6

Gallery

Creamy Spaghetti Carbonara     

Creamy Spaghetti Carbonara

Creamy Spaghetti Carbonara

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

Ingredients

• 1 tablespoon extra-virgin olive oil 10 ounces pancetta, cut into 1/2-inch dice 1 pound spaghetti 1 cup heavy cream, plus more if needed 4 large egg yolks 2 cups grated (about 5 ounces) Parmesan cheese, plus more for garnish 1 teaspoon salt 1/4 teaspoon freshly ground black pepper

Directions

Bring a large saucepan of water to a boil. Heat a medium skillet over medium heat. Add the olive oil and pancetta to skillet, and cook until the pancetta is browned, 3 to 4 minutes. Remove skillet from heat, and keep warm.

Cook spaghetti in boiling water until al dente, about 8 minutes. While spaghetti is cooking, whisk cream, egg yolks, Parmesan, salt, and pepper in a medium bowl until combined. Drain pasta, and return to saucepan. Immediately stir in egg-and-cheese mixture until well combined. Add warm pancetta and fat from pan. Toss well. Thin sauce with additional cream, if necessary. Serve immediately, garnished with grated Parmesan cheese.

Cook’s Notes Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

Cook’s Notes

Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

Reviews (13)

 Add Rating & Review     36 Ratings   5 star values:        16    4 star values:        13    3 star values:        6    2 star values:        0    1 star values:        1        

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Reviews (13)

Add Rating & Review     36 Ratings   5 star values:        16    4 star values:        13    3 star values:        6    2 star values:        0    1 star values:        1       

Add Rating & Review

36 Ratings 5 star values: 16 4 star values: 13 3 star values: 6 2 star values: 0 1 star values: 1

36 Ratings 5 star values: 16 4 star values: 13 3 star values: 6 2 star values: 0 1 star values: 1

36 Ratings 5 star values: 16 4 star values: 13 3 star values: 6 2 star values: 0 1 star values: 1

• 5 star values: 16 4 star values: 13 3 star values: 6 2 star values: 0 1 star values: 1

  Martha Stewart Member     Rating: Unrated       01/19/2011   You can leave out cream, for a lighter dish. And use a little milk as needed, if it looks dry.  
  
  Martha Stewart Member     Rating: Unrated       08/17/2010   This is my 'go to' Carbonara recipe. Simple to prepare and just a few ingredients. Throw in some thawed frozen spinach, cooked broccoli or rapini to get some veggies in. If you follow the directions you won't be disappointed!  
  
  Martha Stewart Member     Rating: Unrated       03/08/2010   This was fantastic start to finish.. just follow the directions and you'll have no problem what so ever!! I served this at a dinner party!! What a huge Hit! Thanks Martha!!!! dan viger www.meandmartha.net  
  
  Martha Stewart Member     Rating: Unrated       02/10/2009   A little disappointed... This recipes ingredients are off. You should us six eggs and a 1/2 of cup of cream and 1/2 cup of parm, not two cups. This is why the food was ruined.  
  
  Martha Stewart Member     Rating: Unrated       02/10/2009   The parm is very clumpy. How do you avoid that? any suggestions....  
  
  Martha Stewart Member     Rating: Unrated       01/21/2009   my family loves this recipe, but I make it a little differently. I use bacon instead of pancetta, and I use 3 whole eggs...however, I follow the same directions. Italian food is great, and here in Brazil the typical day to eat pasta is on Thursday and Sunday....  
  
  Martha Stewart Member     Rating: Unrated       01/07/2009   Use 3 egg yolks, 1 whole egg and no heavy cream, to respect the traditional italian recipe. With mushrooms or tomato, it's tomato/mushrooms pasta, not carbonara.  
  
  Martha Stewart Member     Rating: Unrated       11/06/2008   This was great I used less salt, and a less fatty form of pancetta. I think the addition of garlic would kick it up a notch.  
  
  Martha Stewart Member     Rating: Unrated       07/16/2008   my husband  
  
  Martha Stewart Member     Rating: Unrated       04/17/2008   Sometimes I add chopped fresh plum tomatoes or mushrooms plus garlic to mine for a different taste.When I have no pancetta I use bacon.  
  
  Martha Stewart Member     Rating: Unrated       03/11/2008   Carbonara is originated from Rome. In Italy, cream (panna) is not added?  
  
  Martha Stewart Member     Rating: Unrated       01/04/2008   I agree! It may not be traditional, but what a difference  
  
  Martha Stewart Member     Rating: Unrated       11/07/2007   You have to aded garlic to this recipe. It is soooo delicious  
  

  Martha Stewart Member

  Rating: Unrated 01/19/2011

You can leave out cream, for a lighter dish. And use a little milk as needed, if it looks dry.

Rating: Unrated

Rating: Unrated 08/17/2010

This is my ‘go to’ Carbonara recipe. Simple to prepare and just a few ingredients. Throw in some thawed frozen spinach, cooked broccoli or rapini to get some veggies in. If you follow the directions you won’t be disappointed!

Rating: Unrated 03/08/2010

This was fantastic start to finish.. just follow the directions and you’ll have no problem what so ever!! I served this at a dinner party!! What a huge Hit! Thanks Martha!!!! dan viger www.meandmartha.net

Rating: Unrated 02/10/2009

A little disappointed… This recipes ingredients are off. You should us six eggs and a 1/2 of cup of cream and 1/2 cup of parm, not two cups. This is why the food was ruined.

The parm is very clumpy. How do you avoid that? any suggestions….

Rating: Unrated 01/21/2009

my family loves this recipe, but I make it a little differently. I use bacon instead of pancetta, and I use 3 whole eggs…however, I follow the same directions. Italian food is great, and here in Brazil the typical day to eat pasta is on Thursday and Sunday….

Rating: Unrated 01/07/2009

Use 3 egg yolks, 1 whole egg and no heavy cream, to respect the traditional italian recipe. With mushrooms or tomato, it’s tomato/mushrooms pasta, not carbonara.

Rating: Unrated 11/06/2008

This was great I used less salt, and a less fatty form of pancetta. I think the addition of garlic would kick it up a notch.

Rating: Unrated 07/16/2008

my husband

Rating: Unrated 04/17/2008

Sometimes I add chopped fresh plum tomatoes or mushrooms plus garlic to mine for a different taste.When I have no pancetta I use bacon.

Rating: Unrated 03/11/2008

Carbonara is originated from Rome. In Italy, cream (panna) is not added?

Rating: Unrated 01/04/2008

I agree! It may not be traditional, but what a difference

Rating: Unrated 11/07/2007

You have to aded garlic to this recipe. It is soooo delicious

All Reviews for Creamy Spaghetti Carbonara

• of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Creamy Spaghetti Carbonara

• of Reviews

  Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

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