New This Month

Spaghetti Alla Carbonara

  • Servings: 6

Photography: DAVID M. RUSSELL


  • Coarse salt and freshly ground pepper
  • 1 pound spaghetti
  • 1 tablespoon extra-virgin olive oil
  • 6 ounces slab bacon or pancetta, cut into 1/4-inch pieces
  • 3 cloves garlic, minced
  • 4 large egg yolks
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for garnish if desired
  • Zest of 1 lemon (optional)
  • 1/4 cup chopped flat-leaf parsley


  1. Bring a large pot of water to a boil; add salt and spaghetti, and cook until al dente, according to package instructions. Reserve 1 cup cooking water; drain.

  2. Heat oil in large skillet over medium-high heat. Add bacon and cook until golden, 8 to 10 minutes. Using a slotted spoon, transfer cooked bacon to a paper-towel-lined plate to drain.

  3. Reduce heat to medium-low. Add garlic, and cook until golden, about 2 minutes. Turn off heat.

  4. Beat the egg yolks, heavy cream, and 1/2 cup Parmesan cheese in a medium bowl until combined. Add drained hot pasta and pancetta to skillet, and pour the egg mixture over. If pasta seems dry, add enough of the reserved cooking water to moisten. Season liberally with black pepper.

  5. Serve garnished with lemon zest, chopped parsley, and additional cheese, if desired.

Reviews Add a comment

  • MS12334571
    4 JAN, 2017
    I like to add a bit of red pepper flakes along with the garlic. It gives a little kick to the taste. I have also added juice from half a lemon to the cream, egg, and cheese mix, rather than lemon zest at the end. Tastes delicious!
  • m_medina-riosh
    3 MAR, 2016
    My wife and I live in a little town just north of Rome where they take food very seriously, in particular the Cucina Romana. One thing we've noticed is food is subjective, it's nothing more than nostalgia and availability. Guanciale/Pancetta/bacon/Pecorino/Parmigiano it doesn't matter, just use what best that's available to you. We wrote a piece about the origins of Crabonara if you don't mind
  • becauseican077
    30 OCT, 2013
    I have made this using several different recipes, and Martha's is by far the easiest, and most delicious.