Under 30 Minutes

Spaghetti Carbonara

A carbonara sauce is typically made with bacon, eggs, and cheese. We've added a little half-and-half for a silky texture.

  • Prep:
  • Total Time:
  • Servings: 4
Spaghetti Carbonara

Source: Everyday Food, March 2006


  • 1 pound spaghetti
  • 8 ounces (8 slices) bacon, cut 1 inch thick crosswise
  • Coarse salt and freshly ground pepper
  • 3 large eggs
  • 3/4 cup grated Parmesan cheese, plus more for serving
  • 1/2 cup half-and-half


  1. Set a large pot of water to boil (for pasta). In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 12 minutes; transfer to a paper-towel-lined plate.

  2. Salt boiling water generously; add pasta and cook until al dente, according to package instructions.

  3. Meanwhile, in a large bowl, whisk together eggs, Parmesan, and half-and-half. Set aside.

  4. Drain pasta, leaving some water clinging to it. Working quickly, add hot pasta to egg mixture. Add bacon; season with salt and pepper, and toss all to combine (heat from pasta will cook eggs). Serve immediately, sprinkled with additional Parmesan cheese.


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