Spaghetti Carbonara


DSCN0521Okay, so Russians did not (unfortunately) invent spaghetti carbonara – Italians did. But I bet there are very few people out there who do not like the ingredients of this comfort food – eggs, cheese, pasta, garlic and bacon. Combining “breakfast” foods with pasta – is it possible spaghetti carbonara is the perfect dish? The jury is still out, but it’s definitely possible, I think. It’s unabashed in its use of carbs and fat, but let’s be honest – the more carby and fatty foods are, the better they taste. And I do not shy away from fats that occur naturally in foods. I’m much more weary of added sugars and ingredients that are often found in fat-free or reduced-fat options. So, no low-fat yogurt for me, thanks!!

Other than how yummy and filling it is, the other thing I love about spaghetti carbonara is how easy and quick it is to make. I made this for dinner tonight after I had to work late (our office is currently short-staffed), and we were still done eating by 7pm. The most labor-intensive part of making spaghetti carbonara is the stirring of the egg/cheese sauce into the pasta.


For two people you will need:

Half a package of spaghetti

Half a package of bacon (make sure the bacon has a good ratio of meat to fat, as you need bacon grease to make the gooey sauce for this dish. If you have lean bacon, then add a couple of tablespoons of olive oil to it as it cooks).

1 cup finely grated Parmesan cheese (I prefer to grate it myself, as the store-bought shredded cheese often contains an anti-caking agent that keeps the cheese from properly melting).

2 whole eggs, beaten

2-3 cloves of garlic, minced

1 cup fresh chopped parsley for garnish

Start by slicing the bacon into bite-sized pieces and cooking it in a pan to a desired crispness. Cook the pasta at the same time in some salted water.

Meanwhile, mix the beaten eggs, the cheese and the minced garlic together in a bowl – this will be your sauce.

Once the pasta is cooked, drain it in a colander, and make sure to take the pot off the heat. Return the drained pasta into the pot,  add the cooked bacon (with all the bacon grease) on top of the pasta and give it a good mix to incorporate.

Last step – add the egg/cheese mixture on top of the pasta – and here you have to have a spoon or some tongs ready – start mixing vigorously in circles!!! Mix like your life depends on it!! If you don’t mix quickly, the egg could scramble. (Might still be delicious, but won’t look as nice). The heat of the pasta and the bacon will melt the cheese and turn it all into a rich, gooey cheesy and garlicky sauce.

Finally, add some fresh-cracked pepper and garnish with the parsley. Buon Appetito!!



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2 Responses to Spaghetti Carbonara

  1. Pingback: Lunch of the Day -10/22/2014 | russianmartini

  2. Ira says:

    I agree.., low-fat yogurt is definitely not my choice but I also prefer rice huddles to traditional Italian spaghetti, though, the dish looks absolutely appetizing and very delicious! Thanks!

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