Spaghetti Carbonara

    • Makes4 to 4 servings

Here’s a quick main course for when you feel your cholesterol level is getting dangerously low.


  • 4 eggs, beaten

  • 1 cup Parmesan, grated (go for the good stuff)

  • 1/2 cup 35% cream

  • 12 slices uncooked bacon, chopped into little pieces

  • 1 tsp hot-pepper flakes, (optional, but good)

  • 500 g spaghetti

  • salt, to taste

  • black pepper, to taste


  • In a bowl, beat together the eggs, Parmesan cheese and cream. Set aside. Bring a large pot of salted water to a boil, add the spaghetti and let it cook as usual. While the spaghetti is cooking, fry the bacon in a skillet with the red pepper flakes (if you’re using them) until crisp. Drain off the bacon fat (I mean, we mustn’t go overboard).

  • When the spaghetti is done (have your child throw a strand against the wall, and if it sticks, it’s ready) drain it in a colander, but don’t rinse it. Dump the hot spaghetti into a large bowl and immediately toss it with the egg mixture and the cooked bacon. Stir it all together well. I promise you, this is not disgusting. The heat of the spaghetti will cook the eggs, and the whole thing combines into a delicious, creamy sauce.

  • Season with salt and pepper and serve immediately.

This article was originally published on Feb 01, 2001