TOTAL TIME: Prep: 20 min. Cook: 15 min.
MAKES: 5 servings

Ingredients

  • 8 ounces uncooked spaghetti
  • 1 tablespoon cornstarch
  • 4 eggs, lightly beaten
  • 1 cup half-and-half cream
  • 3/4 cup chopped onion
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 cup frozen peas
  • 8 bacon strips, cooked and crumbled
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • Additional Parmesan cheese, optional

Nutritional Facts

1 cup equals 474 calories, 22 g fat (9 g saturated fat), 209 mg cholesterol, 658 mg sodium, 44 g carbohydrate, 3 g fiber, 21 g protein.

Directions

  1. Cook spaghetti according to package directions. Meanwhile, in a large bowl, combine the cornstarch, eggs and cream until smooth; set aside.
  2. In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Gradually stir into egg mixture. Add peas to hot skillet; cook and stir for 1 minute or until heated through. Pour egg mixture into skillet all at once, stirring constantly.
  3. Cook and stir over medium-low heat until mixture is just thick enough to coat the back of a metal spoon with a thin film and a thermometer reads 160°, about 5 minutes. Remove from the heat.
  4. Drain spaghetti; toss with sauce. Sprinkle with bacon, cheese, salt and pepper; toss again. Serve immediately with additional cheese if desired. Yield: 5 servings.
Originally published as Spaghetti Carbonara in The Taste of Home Cookbook 2006, p293

Nutritional Facts

1 cup equals 474 calories, 22 g fat (9 g saturated fat), 209 mg cholesterol, 658 mg sodium, 44 g carbohydrate, 3 g fiber, 21 g protein.

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Spaghetti Carbonara

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MY REVIEW
Reviewed Mar. 12, 2011

I love this recipe! the only trouble I have with it is, the EGG SAUCE! How in the world did the "test kitchen" people come up with the 5minutes and the sauce comes to 160° degrees and it's good to go?! I also love tossing the pasta as I add the sauce, a bit easier. See how over time that there maybe more help out there for us home cooks, (currently All Recipes only love scrambled eggs) doesn't seem like sauce then!!

Thanks

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