spaghetti carbonara


I honestly think that if I had to pick my last meal, a big bowl of spaghetti carbonara would be it.  There is nothing particularly authentically Italian, nor sophisticated, about it.  But it is so imminently comforting.  Since it also features two ingredients more commonly associated with the first meal of the day, there is something a bit naughitly indulgent about it – a sort of “breakfast for dinner.”

I have been in love with Marcella Hazan ever since I made her bucatini amatriciana on a cold Sunday night ten years ago.  Although her recipes seem so simple at first blush, she has an almost magician like ability to turn the most humble of ingredients into something extraordinary.  I only recently tried her spaghetti carbonara {no idea what took me so long}, and I will never use another recipe for carbonara again.  She infuses the olive oil with garlic and then adds white wine, letting it bubble away.  This dish was so incredible and addicting in fact that Matt and I {embarrasingly} ate nearly the entire bowl between the two of us!

Recipe continued after the jump>>>



Adapted slightly from Essentials of Italian Cooking by Marcella Hazan

  • 1/2 pound good quality bacon
  • 4 garlic cloves
  • 3 tablespoons extra virgin olive oil
  • 1/4 cup dry white wine
  • 2 large eggs
  • 1/4 cup freshly granted Romano cheese
  • 1/2 cup freshly grated Parmesan cheese
  • Freshly ground black pepper
  • 2 tablespoons chopped parsley
  • 1 pound spaghetti

Cut bacon into strips about 1/4 inch wide.  Smash garlic cloves with the flat side of a large knife and peel away skin.  Put the garlic and olive oil into a small saute pan and turn heat to medium high.  Saute until the garlic becomes colored a deep gold, and remove and discard it.

Put the strips of bacon into the pan, and cook until they just begin to crisp at the edges.  Add the wine, let it bubble away for 1 or 2 minutes, then turn off heat.

Break the eggs into a large serving bowl in which you will be subsequently tossing the pasta.  Beat the eggs lightly with a fork, then add the two grated cheeses, a liberal grinding of pepper, and the chopped parsley.  Mix thoroughly.

Add cooked drained spaghetti to the serving bowl and toss rapidly, coating the strands well.  Briefly reheat the bacon over high heat, turn out the entire contents of the pan into the serving bowl, toss thoroughly again and serve at once.



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8 Responses to spaghetti carbonara

  1. What a wonderful looking carbonara – fantastic :D. I need to make one… not had it in ages!

  2. Karen says:

    Carbonara is one of my favorite pastas as well. Nice photos.

  3. I’m with you Carbonara is right up there for me too, your photo’s are fantastic and make me want to dig into a big bowl right now.

  4. I’m also in love with carbonara, will have to give this one a go. Looks fabulous!

  5. I, too, would pick spaghetti carbonara as my last dish! (It was my major craving during my pregnancy! I had it at least twice a week!) Your post has urged me to make some! I am going to use your recipe. Thank you!

  6. Reblogged this on Haute Mom Living and commented:
    I used turkey bacon and it is light and delicious!

  7. This just reminded me that it has been ages since I’ve had spaghetti carbonara!! It will definitely be made sometime in the very near future, salivating now just thinking about it…..

    • fleurdeselsf says:

      Oh good! Yes, it is one of those dishes that goes off my radar too, but as soon as I am reminded of it, I have to make it immediately! I hope you enjoy it! Thank you for stopping by!

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