Spaghetti Carbonara
Prep Time
Cook Time
Total Time
A classic Roman dish, Spaghetti Carbonara is the perfect weeknight meal. Just a few ingredients gets you a rich and satisfying dish.
Recipe Type: Entree
Yield: 4 servings
  • 1 pound (500g) spaghetti (preferably DeCecco)
  • 8 ounces (227g) guanciale, pancetta, or bacon, roughly chopped
  • 1 small onion, chopped
  • 4 cloves garlic, finely chopped
  • 3 eggs
  • ½ cup grated Parmesan
  • Salt and freshly ground pepper
  1. Cook the spaghetti in a large pot of boiling water until al dente. Drain, reserving a cup of the pasta water, and set aside.
  2. Add the bacon to a large, hot pan and cook, stirring frequently, until browned and slightly crispy. Drain some of the fat if necessary.
  3. Add the onions and garlic and cook until softened, about 8 minutes.
  4. Carefully transfer the spaghetti to the pan and toss to coat the pasta.
  5. Remove the pan from the heat and crack 1 egg over the spaghetti. Using tongs, vigorously toss the pasta until the egg is fully incorporated and the pasta is coated (if the pan is too hot or the spaghetti is not mixed vigorously enough you’ll end up with scrambled eggs). Repeat with the remaining two eggs.
  6. Add the Parmesan and toss to combine. Season with salt and pepper. The spaghetti should be fully coated and have a sheen. If it needs more moisture mix in a little pasta water at a time until the desired consistency is reached.
  7. Serve in a bowl and top with additional grated Parmesan and freshly ground pepper.
Recipe by Katherine Martinelli at