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Spaghetti Carbonara

User Rating 4.5 Star Rating (3 Reviews)



Spaghetti Carbonara

Linda Larsen
The eggs in this recipe cook when they come in contact with the hot pasta. If you are concerned about food safety, use pasteurized eggs for the ultimate safety. You can use other meats like pancetta or ham instead of the bacon, or just leave it out altogether. I sometimes add some minced garlic to the egg and cream mixture before mixing it with the spaghetti for an even more fabulous Spaghetti Carbonara.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: Serves 4


  • 1 lb. spaghetti pasta
  • 8 slices bacon, cut in half crosswise
  • 4 egg yolks or 3 whole eggs
  • 1/2 cup heavy cream
  • 1 cup grated Parmesan cheese, divided
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon white pepper


Bring a large pot of salted water to a boil. Cook bacon in a heavy skillet until crisp. Remove bacon from pan and drain on paper towels. Set bacon aside. Set skillet aside; do not rinse or wash.

Cook the pasta as directed on package. Meanwhile, combine the egg yolks or whole eggs, cream, half the Parmesan cheese, nutmeg, and pepper in a medium bowl and beat until well blended.

When the pasta is cooked, drain, reserving about 1/3 cup cooking water, and immediately add to the skillet with the bacon drippings. Place over low heat and toss for 1 minute, scraping the pan with tongs to loosen pan drippings.

Stir in the egg mixture and toss thoroughly until combined. Add pasta cooking water as needed until a creamy sauce forms. Add the bacon and remaining cheese and toss again to coat. Serve immediately.

User Reviews

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 5 out of 5
A new family favorite, Guest

My family loved this recipe; it was fast and easy. I used 2 whole eggs instead of the 4 egg yolks because I fail at separating, and I used 12 pieces of thin sliced bacon. I also omitted the nutmeg (blech) and used black pepper. Now I have an excuse to keep bacon and heavy cream in the house!

38 out of 41 people found this helpful.

See all 3 reviews

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