Spaghetti Alla Carbonara

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 6 slices of bacon, cut into ½-inch strips
  • 1 cup 2-inch strips of prosciutto or baked ham
  • 2 egg yolks
  • 1 cup grated Parmesan cheese
  • 1 pound spaghetti, cooked and drained
  • 1 or 2 white truffles, thinly sliced (optional)


    1. Sauté the bacon in a skillet until bacon is lightly browned and crisp. Do not drain the bacon fat. Add the prosciutto or baked ham and cook for three to five minutes longer, until the ham is lightly browned.

    2. Mix the egg yolks with one-quarter cup of the cheese. Toss the spaghetti with the egg mixture.

    3. Add the bacon and ham and, if desired, the truffles. Toss again. Sprinkle with the remaining cheese or serve cheese separately.