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Spaghetti Carbonara

 Spaghetti Carbonara
A homemade sauce tops spaghetti in this classic recipe featuring peas and bacon.
5 ServingsPrep: 20 min. Cook: 15 min.

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

Directions

  • Cook spaghetti according to package directions. Meanwhile, in a large
  • bowl, combine the cornstarch, eggs and cream until smooth; set
  • aside.
  • 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.
  • 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

2 of 2

Spaghetti Carbonara (continued)

Directions (continued)

  • reads 160°, about 5 minutes. Remove from the heat.
  • Drain spaghetti; toss with sauce. Sprinkle with bacon, cheese, salt
  • and pepper; toss again. Serve immediately with additional cheese if
  • desired. Yield: 5 servings.
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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.