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Spaghetti Carbonara

Looking for an easy lunch (or dinner), that isn‘t leftovers or a sandwich? Clara’s been eating grilled cheese for the last few days and we both wanted a change, so a lunchtime pasta was the answer.

I’ve been enjoying Carbonara for years, and haven’t followed a recipe. I know that I like it a bit saucy, so I add some cream which I am positive is not authentic. Typically an Italian recipe is egg yolk, guanciale, Pecorino Romano, and black pepper, with the pasta water to thin it out. So apologies to all my Italian friends who are shaking their heads right now as I use the whole egg and add cream.

Below is my own version, one that you can make from your pantry without any special Italian grocery finds.


Spaghetti or Spaghettini

1 egg per person

1 TB cream per person

1/4 teaspoon black pepper, I like coarse

1/2 to 2/3 cup ground Parmesan

1 slice bacon per person, cut into 1/2 inch pieces

1/2 yellow or white onion

Chopped parsley to finish

Equipment needed

Non-stick deep sauté pan

2 Quart sauce pan to cook the pasta

medium size mixing bow.


Boil the water for the pasta, add salt to the water

Don’t cook the pasta yet

Cut up the bacon and begin to sauté and crisp. While it’s cooking, chop the onion and then add it to the bacon. There should be enough rendered fat that you don’t have to add any. Cook it until the bacon is crisp and the onion is soft but not browned. Set it aside.

Cook your pasta according to the package directions. I used spaghettini which was a six minute cook for al dente.

While the pasta is boiling, make the egg mixture. Break the eggs into a medium sized mixing bowl, add the cream if you desire, good sprinkle of pepper, 2/3 of the Parmesan and a pinch of salt. Mix it all together and set aside.

Once your pasta is cooked to your doneness, don’t drain, just pull it out with tongs or the pasta server and put it directly into the pan with the bacon and onion. Turn on the heat low.

Now add the egg mixture on top of the pasta and mix it in. Heat it enough to slowly cook it all but not too fast where you are scrambling the eggs. If it looks too dry, add a little of the pasta water.

To finish, add the chopped parsley and mix through.Then plate it and sprinkle the extra cheese and any remaining parsely.


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