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Spaghetti Carbonara with Meatballs

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1 (20 ounce) package frozen precooked meatballs
1 (16 ounce) package spaghetti pasta, preferably whole grain
4 egg yolks
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 cup grated Romano cheese

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Spaghetti Carbonara with Meatballs

  • Serves 4
  • Easy

About This Recipe

Spaghetti Carbonara is a fabulously easy recipe and one I rely on when I’m just too tired to cook. It can be varied in many ways – one of my favorites is to use blue cheese, or use tortellini in place of spaghetti. You can also add pesto to the classic recipe.

This recipe changes the original in two ways. First, I add meatballs for added heartiness. Then, I use egg yolks in place of egg whites. This makes the recipe much richer. Because the yolks are more dense than the whole egg, I also increase the cream and use two kinds of cheese.


This recipe is just fabulous. Try it soon!



First, bring a large pot of salted water to a boil. Then, bake the meatballs as directed on the package. Remove from the oven and set aside.


Add the pasta to the boiling water.


While the pasta cooks, combine the egg yolks, cream, half of the Parmesan cheese, and all of the Romano cheese in a small bowl and beat well with a wire whisk.


When the pasta is cooked al dente, drain it, reserving about 1/2 cup of the cooking water. Return the pasta to the hot pot.


Add the egg mixture and toss with tongs to coat, adding the reserved cooking water as necessary. Add the meatballs and toss again. Sprinkle with the remaining Parmesan cheese and serve immediately.


Linda Larsen has a B.A. in Biology from St. Olaf College, and a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. She has worked for the Pillsbury Company on the Bake-Off and in their test kitchens since 1988. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

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