Spaghetti Carbonara

Fettucine Carbonara

Spaghetti Carbonara


  • 2 large eggs
  • 1 cup heavy cream
  • 2 teaspoons olive oil
  • 1/4 cup fried and crumbled bacon
  • 1/4 cup diced ham
  • 6 ounces dried spaghetti or linguine, cooked al dente
  • 6 tablespoons freshly grated Parmigiano
  • 3 tablespoons shredded or shaved Parmigiano
  • Kosher salt and pepper to taste
  • Chopped parsley (optional)


  1. Combine eggs and heavy cream in a small mixing bowl, and whip together well. Set aside.
  2. In a 10-inch sauté  pan over medium heat, heat olive oil, bacon and ham until sizzling.
  3. Add pasta and toss well.
  4. Slowly pour egg-cream mixture over top while pulling up spaghetti with tongs until coated.
  5. Add Parmigiano, salt, pepper, and toss well.
  6. Portion into serving bowls and top with shredded or shaved Parmigiano and parsley.

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