Spaghetti alla Carbonara

Spaghetti alla Carbonara

4.5 of 5 (2)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 540.1
  • Total Fat: 21.8 g
  • Cholesterol: 85.6 mg
  • Sodium: 235.7 mg
  • Total Carbs: 59.3 g
  • Dietary Fiber: 1.9 g
  • Protein: 26.6 g

View full nutritional breakdown of Spaghetti alla Carbonara calories by ingredient

Number of Servings: 6


    1 lb. Spaghetti
    2 Tbsp. Extra-Virgin Olive Oil
    4 oz. Pancetta, cut into small pieces (you can also use bacon, it will be good, just not QUITE as good;)
    4 whole large garlic cloves, minced
    2 whole large eggs
    1 1/2 c. freshly grated Parmigiano-Reggiano Cheese, divided
    Kosher Salt
    Freshly Cracked Black Pepper
    Fresh Parsley for garnish, optional


In a large pasta pot, add enough water to cook your pasta. Salt your water generously. Once water comes to a boil, add spaghetti and stir so that the pasta separates. Cook for 8-10 minutes or until al dente.

WHILE the spaghetti is cooking, in a large pan over medium heat, add olive oil and cook pancetta until fairly crisp (3-4 minutes). Add garlic and cook for another minute (you don't want your garlic to burn). While these are cooking, crack your eggs into a small bowl and add 1 c. of your cheese. Stir together and set aside.

Take a ladle of the spaghetti water and set aside. Drain your pasta well and add to bacon mixture. It is IMPORTANT that your pasta is hot when adding it to the mixture. Toss well (I find that tongs work well for this). Take off of heat. Add in your cheese and egg mixture and toss well. If you find the mixture is too thick, you can thin it out with a little pasta water (remember you can always add more but you can't take away so add sparingly). Season well with pepper.

Garnish with the remainder of the cheese and fresh parsley if you like. This dish is best eaten immediately.

Number of Servings: 6

Recipe submitted by SparkPeople user THESVELTEME.

Member Ratings For This Recipe

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    Good - 11/5/19

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    Very Good
    tasty - 10/14/19

  • no profile photo

    Interesting - 10/5/19

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    This recipe checks all the boxes! I did, however, only use 1/2 lb of spaghetti. As a family of three grown men, we rarely ever make a whole pound of spaghetti. - 10/1/19