Spaghetti Carbonara

The other day I decided to make something different and fun and exciting for our bored taste buds. Digging through my cache of recipes, I decided it had been forever and a day since we’d eaten Spaghetti Carbonara.

I originally got the recipe from my friend Jolene who is a fabulous cook. I tweaked the recipe just a bit and came up with one I like and Captain Cavedweller will eat – a double winner!

It is easy to make and comes together fairly quickly. Serve with warm bread and a crisp green salad and you’ve got a fantastic meal.




Bring salted water to a boil then add noodles. Cook al dente.


Chop bacon into small pieces and cook in large skillet.

Cook until slightly crispy. Save all that wicked bacon grease in the pan. Remove bacon pieces and drain on paper towels. Set aside.


Cook sausages in bacon grease, turning to brown each side. When brown, cover with water and let simmer for about 12-15 minutes until cooked through.


Add cream, Parmesan cheese and beaten eggs to noodles. Stirring quickly to keep eggs from going all weird on you.

Add bacon and return pan to low heat, stirring to coat noodles and cook eggs.


Top with some chopped parsley and enjoy!


Spaghetti Carbonara

1 pound spaghetti

1 tbsp. olive oil

1 tsp. salt

6 slices bacon

4-6 sausages

1/2 cup cream

1/2 cup Parmesan cheese

2 eggs, beaten

2 tbsp. fresh chopped parsley

Bring a large pot of  water to a boil with salt, add spaghetti and cook until al dente. Drain well. Toss with  olive oil, and set aside.

Chop bacon into small pieces and fry in a large skillet until slightly crispy. Remove from skillet and drain. Set aside.

Using remaining bacon grease fry sausages until brown on all sides, then cover with water and cook for about 12-15 minutes until cooked through. Italian sausages would be best but you can use whatever you have on hand.

When sausages are nearly finished cooking, add beaten egg, Parmesan cheese and cream to noodles, stirring vigorously to keep the egg from getting all funky on you. Add bacon and return to low heat, stirring to coat all noodles and to make sure eggs are cooked before serving.

Sprinkle fresh parsley (or dried if you don’t have any fresh) over the top and serve with sausages.


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