Real Recipes From Real Home Cooks ®

spaghetti carbonara

Recipe by
Amy H.
Detroit, MI

Fun Fact: Spaghetti is the plural form of the Italian word spaghetto, which is a diminutive of spago, meaning “thin string” or “twine.”

yield 6 serving(s)
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For spaghetti carbonara

  • 1 lb
  • 12 oz
    bacon, crisply cooked and crumbled
  • 1 md
    shallot, very finely chopped
  • 3 clove
    garlic, minced
  • 1 md
    roasted red bell pepper, finely chopped
  • 1 can
    mushrooms drained or 4 oz. fresh mushrooms, sauteed until softened
  • 4
    eggs, beaten
  • 2 c
    freshly grated parmesan cheese
  • 1/2 tsp
  • 1/4 tsp

How To Make spaghetti carbonara

  • 1
    Cook spaghetti according to package directions, set aside, keep warm.
  • 2
    Heat bacon grease in a deep skillet. Saute shallots and garlic just until softened.
  • 3
    Add the bacon, chopped roasted red pepper, mushrooms and the drained spaghetti to the pan. Sprinkle with salt & pepper and toss for 2 minutes to coat the pasta in the pan drippings.
  • 4
    Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps.
  • 5
    Remove the pan from the heat and pour the egg/cheese mixture into the pasta, stirring very quickly until the eggs thicken.
  • 6
    If sauce is too thick, you can thin it out with 1 tablespoon at a time of milk or half & half.