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Classic Spaghetti Carbonara


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  • 1/2 pound bacon chopped
  • 1 tablespoon chopped garlic
  • Freshly-ground black pepper to taste
  • 1 pound fresh spaghetti cooked al dente
  • 4 large eggs beaten
  • Salt to taste
  • 1 cup freshly-grated Parmigiano-Reggiano
  • 1 tablespoon finely-chopped fresh parsley leaves


Servings 4


Step 1

In a large sauté pan, over medium heat, cook the bacon until crispy, about 6 minutes. Remove the bacon and drain on paper towels.

Pour off all of the oil except for 3 tablespoons. Add the garlic. Season with black pepper. Sauté for 30 seconds. Add the crispy bacon and the pasta. Sauté for 1 minute.

Season the eggs with salt. Remove the pan from the heat and add the eggs, whisking quickly until the eggs thicken, but do not scramble. Add the cheese and re-season with salt and pepper. Mound into serving bowls and garnish with parsley.

This recipe yields 4 servings.

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