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Tag Archives | Cream Pasta Sauce

Spaghetti alla Carbonara

Spaghetti with cream, eggs, Parmigiano-Reggiano cheese and crisp smoky bacon.

Essential instructions, essential eating

Olive Garden used to serve Spaghetti Carbonara a long time ago. On my occasional visits, that’s what I always ordered. Then it disappeared from the menu. While scanning the free online pharmacy technician exam menu for another dish to order and lamenting the lost item, my waiter promised the chef would make Carbonara anyway. Happily this strategy worked for a couple of years and even that option dried up.

Learning how to make this dish in my home kitchen became essential… as essential as having fresh lemons on hand. The problem is vs viagra that I keep making it and sometimes it prepares beautifully; other times it’s either Spaghetti-alla-Carbonara-served-on-a-deep-platterclumpy and tight or running and raw. Trying to find the answer to consistent results, I turned to my sister Jo Ann whose husband lived in Italy for a couple of years and is a pasta lover. Carbonara is a family tradition in their household. Why didn’t I think of this sooner?

The sauce is lightly rich and creamy but can be finicky because it’s heated through with the pasta heat. Right, not gas or electric but pasta heat. After following her suggestions and making a bunch of successful iterations, here is a practically foolproof method for this dish. Simple easy ingredients, simple essential instructions, simply delicious.

2011 AniversaRecipe – Moroccan Scallops and Shrimp and Citrus Layer Cake

Recipe: Spaghetti alla Carbonara

Prep Time: 10 Minutes | Inactive Time: 4 Hours | Cook Time: 15 Minutes | Yield: 3 Servings | Level: Moderate


  • 4 eggs, room temperature
  • 1/4 cup heavy cream, room temperature
  • 1/4 cup butter, melted and cooled to room temperature
  • 4 ounces Parmigiano-Reggiano, microplane grated, divided, room temperature
  • 3/4 lb diced bacon
  • 1 clove garlic, microplane grated
  • 12 ounces spaghetti
  • 1 Tbsp olive oil
  • 1 Tbsp salt
  • 3 Tbsp plus 1 Tbsp snipped flat leaf parsley, divided
  • fresh ground black pepper

1 Place eggs, cream, butter and cheese on the counter and bring to room temperature, about 4 hours.

2 When ingredients are at room temperature, crack the eggs into a bowl and whisk. Add cream, butter and all the cheese except a small handful for garnish. Set aside.

3 In a small frying pan, cook bacon until crisp. Turn off the heat and add the garlic. Stir just long enough for the residual heat to make the garlic smell, about 30 seconds. Remove bacon to a plate lined with paper towels and divide in two piles, 2/3 in one pile for the dish and 1/3 in the other for the garnish.

Ladle-hot-pasta-water-into-a-small-bowl4 Meanwhile, in a large pot bring 4 quarts of water with olive oil and salt to a boil. Add pasta and cook until al dente, about 7-9 minutes.

5 Working quickly, ladle about ½ to 1 cup of the pasta water into a small bowl and reserve. Drain the pasta in a colander.

6 Place the pasta back in the hot pot and add the egg mixture all at once stirring to allow the residual heat to warm the sauce. If not warm enough or becomes too thick, add a little of the reserved hot pasta water and stir long enough to warm through. As a last resort, place on very low heat while constantly stirring for a couple of minutes to finish warming through. Don’t over cook.

7 Add the large pile of bacon, 3 tablespoons parsley and stir just to combine. Stir in pepper and taste for salt adding as needed. Pour into a large deep plate or open bowl. Garnish with remaining parmesan, bacon and parsley. Serve immediately.

Grate-the-parmesan-cheese-on-a-microplane-graterFor best results make one recipe but it could be doubled.

Measure the cream in a 4 cup measurer. Once the ingredients are at room temperature, add the eggs then whip, add the cheese, butter and combine.

If grated on a microplane grater, 4 ounces of cheese will make nearly 2 cups. It’s very light and will melt easier than shredded cheese using less residual heat. Save a hand full to garnish the top.

Garlic-grated-on-a-microplane-graterThe garlic can be microplane grated right into the pan with the bacon.

Cook pasta cialis 5mg canada in water that is as salty as the sea in order to season it while it cooks. Add the olive oil to help prevent sticking. Don’t run water over the pasta while draining as all the starch will be washed down the sink. The starch is especially important in this dish to help give body to the sauce.

The cheese and bacon are salty ingredients so added salt is usually not necessary. Just before pouring it into the serving bowl, taste and adjust for salt if needed.

Keep a pint or quart of heavy cream on hand in the fridge. Because of the high fat content it will keep much longer than milk, several weeks. Use it in recipes that call for Half & Half. For 1 cup combine 2/3 cup skim milk and 1/3 cup heavy cream or 3/4 cup whole milk and 1/4 cup heavy cream.

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Anytime a dessert needs a flourish of whipped cream, it will be on hand to whip with a good whisk.

Dish Designer

  • Exchange the parsley for about 1/2 cup of frozen petite peas which have been heated.
  • Exchange bacon for pancetta.
  • Exchange spaghetti for linguini, vermicelli or other long pharmacy online hydrocodone pasta.
  • Exchange 1/3 cup of the parmesan for Italian cheese blend.

Spaghetti-CarbonaraInspiration – Jo Ann Seely
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: September 1, 2012

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