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Tessa's Spaghetti Carbonara


  • 1/2 lb spaghetti
  • 4 tablespoons butter if you double, I leave the butter at 4 tbsp total
  • 1 cup whipping cream
  • 4 egg yolks
  • 1/3 cup grated fresh parmesan cheese No green cans
  • 4 slices bacon cooked, drained and chopped


  1. Heat water in large pot to boil. Cook pasta al dente, as directed on package. 
  2. Meanwhile, cook bacon in sauce pan, remove and chop. Drain off all grease from pan, and wipe inside of pan with paper towel. 
  3. Melt butter in saucepan. Add cream and cook for about 10 minutes until reduced a bit. Remove 1/4 cup cream to small bowl, mix 4 egg yolks to the 1/4 cup cream mixture with a fork. Return the egg and cream mixture to the pan with the remaining cream. 
  4. When pasta is done, drain and pour into heated bowl. While pasta is still hot, pour egg mixture over pasta, toss to cook egg slightly. Add the chopped bacon and grated parmesan. Serve immediately.