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Chef KB's Lobster Carbonara from Maggiano's Little Italy

Enjoy a spaghetti mixed with lobster and smoked bacon topped off with a rich truffle cream sauce.

WASHINGTON — Ingredients:

  • 10 oz. Dry Spaghetti Pasta
  • 2 oz. Smoked bacon, chopped into ½” pieces
  • 2 oz. Lobster meat
  • 10 oz. Heavy cream
  • 2 oz. Sugar snap peas
  • 1 Tbsp White Truffle Oil
  • 2 oz. Mascarpone Cheese
  • 1 tsp Chopped garlic
  • 1 Tbsp Parmesan Cheese
  • Salt & Pepper


  • Cook spaghetti in boiling salted water per manufactures instructions drain and reserve.
  • In a 12” sauté pan on medium heat, cook and render Smoked Bacon for approximately 10 minutes until bacon becomes crispy. 
  • To pan with bacon add; Sugar Snap Peas, Lobster Meat, and White Truffle Oil, Heavy Cream, Mascarpone Cheese and Garlic. 
  • Bring to a simmer over medium-high heat while stirring frequently. 
  • Cook until Lobster Meat reaches a temperature of 145°, approximately 3 minutes. 
  • Once hot throughout, add in the Parmesan Cheese, Salt and Pepper. Place cooked Spaghetti Pasta in to sauce and toss to coat.

For more mouth watering recipes visit Maggiano's website. 

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