Spaghettini alla Carbonara

Thin spaghetti with bacon and cream

Preparation info
  • Serves


    • Difficulty


Appears in
Pasta Italian Style

By Patricia Lousada

Published 1991

  • About

Not surprisingly, this is one of the great pasta classics - it is sheer magic that it can be made so easily and taste so superb. It makes a perfect main course with salad. I could eat it at every meal!


  • 2 tablespoons (2 X 15 ml spoon) vegetable or olive oil
  • 3 cloves of


Heat the oil in a frying pan and sauté the garlic until it is a deep golden colour. Remove the garlic and discard. Add the butter and bacon and cook until the bacon just starts to become crisp. Pour in the wine, if used, and boil rapidly to reduce. Remove from the heat.

Cook the pasta ‘al dente’. While it is cooking, take a warmed serving bowl and mix the egg yolks, cheese and cream in