7 The Best Spaghetti Carbonara Recipes Easy and Tasty

Zuni Cafe Pasta alla Carbonara

Source: The Zuni Cafe Cookbook by Judy Rodgers – Zuni Cafe, San Francisco, California

• 4 or 5 thick slices bacon, cut into 1/4 to 1/2-inch segments
• 5 tablespoons extra-virgin olive oil
• 4 large or 5 small eggs, at room temperature
• 1/2 cup fresh ricotta cheese, at room temperature
• 1 pound spaghetti, penne or bucatini pasta
• Salt
• 3/4 cup shucked sweet English peas or mature sugar snap peas or double-peeled fava beans
• 1 cup grated pecorino Romano or pecorino Sardo cheese, lightly packed
• Freshly cracked black pepper and salt

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Olive Garden Spaghetti Carbonara

Source: Olive Garden Restaurants

• 8 ounces mushrooms with stems, sliced 1/4-inch
• 6 tablespoons finely minced shallots
• 1/4 cup rendered bacon drippings or olive oil
• 24 slices thick bacon, cooked and sliced 1/2-inch strips
• 2 pounds spaghetti, cooked
• 2 teaspoons finely chopped parsley
• 3 grinds black pepper
• Salt, to taste
• 4 tablespoons grated Parmesan

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Mama Melrose’s Ristorante Italiano Shrimp Carbonara

Yield: 6 servings

• 1/4 cup butter
• 1 1/2 cups diced pancetta bacon
• 1 cup diced yellow onion
• 1 1/2 pounds shrimp (16/20 count), peeled and
•     deveined and tail trimmed off
• 1 teaspoon fresh-cracked black peppercorns
• 2/3 cup whipping cream
• 4 eggs
• 1 1/2 pounds cooked penne pasta
• 2 cups freshly grated Romano cheese

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Spaghetti alla Carbonara

“Alla carbonara” means the style of the charcoal maker’s wife. Use the unsmoked Italian bacon called pancetta if at all possible, or lightly smoked American bacon as an alternative.

• 4 ounces pancetta or 6 slices bacon,
•     cut into 1/4 inch dice
• 4 eggs, beaten
• 1/2 cup freshly grated Pecorino
• Romano or Parmesan cheese
• 1/4 cup heavy cream
• Salt and freshly ground black pepper, to taste
• 1 pound dried spaghetti or pasta of choice

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Enzo’s Spaghetti alla Carbonara

Yield: 1 serving

• 4 ounces spaghetti
• 1/2 cup olive oil
• 2 large tablespoons coarsely chopped onion
• 2 strips bacon, cut into 1-inch lengths
• 1 teaspoon black pepper
• 1 egg yolk, lightly beaten
• 1/4 cup combined Romano and Parmesan cheeses

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Spaghetti Carbonara

• 1/2 pound vermicelli
• 1/2 pound fresh mushrooms, sliced
• 1/4 cup olive oil
• 2 tablespoons butter
• 1 cup diced Canadian bacon
• 1 cup diced ham steak
• 6 tablespoons freshly grated Parmesan cheese
• 2 eggs, well beaten
• Additional grated Parmesan cheese

Cook spaghetti according to directions on the package; drain well, and keep hot. Saut.

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Dinardo’s Italian Restaurant Creole Carbonara

• 1/2 cup chicken thigh meat
• 2 1/2 tablespoons Creole seasoning
• 1 tablespoon olive oil
• 2 ounces andouille sausage, chopped
• 8 ounces medium shrimp, peeled and deveined
• 1/4 cup green onions, chopped
• 1 tablespoon garlic, chopped
• 1 1/2 cups heavy whipping cream
• 1/4 tablespoon Worcestershire sauce
• Dash of Tabasco
• 1/2 tablespoon salt
• 1/2 cup Parmesan cheese
• 1/2 pound fettuccine, cooked

Coat the chicken with one teaspoon of the Creole seasoning. Heat olive oil in a skillet over medium-high heat and saut

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