Spaghetti Alla Carbonara



My Son used to make this for us when he was at home. I couldnt remember how to do it so of course I came right to JAP! I found Marcia McCance's recipe and decided to put my own twist on it. I have finally made my "own" copy of it because it is so very different than hers. Tonight, since it is spring and I didnt have any frozen peas I substituted asparagus! DELICIOUS.
Dont be afraid to play with a recipe and make it your just might come up with something better!

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15 Min
30 Min
Stove Top


1 medium
onion, chopped
3 clove
garlic, sliced
3 Tbsp
olive oil, extra virgin
1 Tbsp
5 large
mushrooms, sliced
8 slice
bacon, chopped in small pieces
1/2 c
white wine or sherry
1 lb
spaghetti or other long pasta
1/2 bag(s)
peas, frozen
to taste
salt and pepper
1 can(s)
tomatoes, italian style
3/4 c
parmesan cheese, sprinkle before eating
fresh basil, parsley, greeen onion and cilantro


1Chop onion into small pieces and brown in olive oil and butter. Add mushrooms and sliced garlic.
2Cut bacon into very small pieces, mix with the wine and onion and cook over slow heat for about 20 minutes. If it becomes too dry add either more Sherry or water.
3In the meantime cook spaghetti in the usual way. Add frozen peas when you put the pasta in the water.

(NOTE: I used Gluten free brown rice pasta and cooked it 8 minutes.)
4While the above items are cooking, break eggs into a large bowl add salt and pepper and beat well. Add juice from tomatoes too. Put the tomatoes and fresh chopped herbs into the bowl you will serve in. You can reserve additional herbs for garnish if desired/
5When the spaghetti is ready, drain and put into the bowl with the tomatoes. Pour in egg mixture. Mix well because the heat of the spaghetti is going to cook the eggs.
6Over this, pour the bacon mixture, and mix again. Serve with Parmesan over the top.

About this Recipe

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian
Dietary Needs: Gluten-Free, Wheat Free, Soy Free
Other Tags: For Kids, Heirloom