Taking classic spaghetti carbonara over the top, this dish pairs the pasta dish with crispy fried oysters, for unexpectedly delicious results.
Save Recipe Print
Oyster Carbonara
Serves 4
Serves 4



In a bowl combine flour, 10 grinds of pepper, and 2 tsp salt. Preheat the oil over medium heat to 350°F. Begin to cook spaghetti in a large pot of salted water according to package directions. Render the bacon slowly in a skillet over medium-low heat; when cooked, add the shallot and garlic and cook for 1 minute. Remove the oysters from the liqueur, trying to retain as much liquid as possible. Place the oysters in the flour and coat completely. Dip them in the beaten egg, and then place them in the breadcrumbs and coat completely. Fry the oysters in the oil until golden brown and crispy; set aside on a paper towel and season with salt. Whisk the egg yolks and chicken stock into the oyster liqueur. When the pasta is 1 minute away from being finished, remove it from the boiling water and place it in the skillet with the bacon. Add the liqueur/yolk mixture. Cook over medium low heat until the sauce thickens and coats the pasta. Grate in half of the Parmigiano, and toss to coat the pasta. Season with black pepper. Place the pasta in a bowl and the fried oysters around it. Grate the remaining Parmigiano over the entire dish. Finish with the grated lemon zest.

Get the Recipe

Rainbow Bundt Cake

No painstaking decorating is required for this whimsical dessert.


Spaghetti Carbonara

Recipe courtesy of Ree Drummond

Spaghetti alla Carbonara

Recipe courtesy of Tyler Florence

Chicken Carbonara

Recipe courtesy of Giada De Laurentiis

Spaghetti Squash Carbonara

Recipe courtesy of Food Network Kitchen

Fried Oysters

Recipe courtesy of The Neelys


Recipe courtesy of Food Network Kitchen


Recipe courtesy of Graham Quayle

Pasta Carbonara

Recipe courtesy of North End Caffee

Browse Reviews By Keyword

          Latest Stories